Name: Zero Carb Yogurt Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups plain Greek yogurt; 4 large eggs; 1/2 cup almond flour; 1/4 cup psyllium husk powder; 2 teaspoons baking powder; 1 teaspoon salt

When the sun is beating down and you need something super crisp and light, you HAVE to try this Pineapple Cucumber Salad. Seriously, it’s like a mini vacation in a bowl! I remember the first time I whipped this up for a backyard barbecue last summer. Everyone was raving about it, asking what the secret was. Little did they know, the secret is practically no secret at all – it’s all about the fresh ingredients and a super simple dressing. It’s become my go-to when I want a burst of sweet and tangy flavor without much fuss.

Why You’ll Love This Pineapple Cucumber Salad

It’s incredibly quick to throw together – we’re talking 15 minutes, tops!

Talk about refreshing! The combo of sweet pineapple and cool cucumber is unbeatable on a warm day.

Super healthy, too. Packed with fresh produce and good-for-you ingredients.

It’s SO versatile. Perfect as a side dish or even a light lunch.

Great for picnics, barbecues, or just a simple weeknight meal side.

The flavors are just bright and happy!

Ingredients for a Perfect Pineapple Cucumber Salad

Okay, so gathering your ingredients is the super easy part of this recipe! You really want to use the freshest stuff you can find, it makes all the difference, trust me. Here’s what you’ll need:

1 cup diced fresh pineapple: Make sure it’s ripe and sweet! If you’re using canned, drain it really well.
1 cup diced cucumber: I like to peel mine, but you can leave the skin on if you prefer and if it’s a thin-skinned variety.
1/4 cup chopped red onion: This gives it a nice little bite. If you’re not a huge onion fan, you can rinse it under cold water after chopping to mellow out the flavor a bit.
2 tablespoons chopped fresh mint: This is my secret weapon! Fresh mint just makes everything sing in this salad.
2 tablespoons fresh lime juice: You can’t beat fresh for that zingy flavor.
1 tablespoon olive oil: Just a good quality extra virgin olive oil works wonders here.
Salt and pepper to taste: A little sprinkle of kosher salt, like the kind you can read about here, really brings out all the flavors.

How to Prepare Your Pineapple Cucumber Salad

Alright, getting this salad ready is honestly the best part because it’s so straightforward. You don’t need fancy techniques, just a little bit of gentle mixing. It’s the kind of recipe where you can totally just toss everything together and it still turns out amazing. We’re going to get all those lovely fresh ingredients prepped and then bring them together with a super simple, bright dressing.

Step 1: Combine the Salad Ingredients

Grab a pretty decent-sized bowl – you want enough room to toss without making a mess! Gently add in your diced pineapple, cucumber, and that chopped red onion. I like to throw in the fresh mint right at this stage too. Just give it a gentle stir with a spoon or spatula; you don’t want to mash up the pineapple or cucumber too much!

Step 2: Prepare the Simple Dressing

Now for the dressing! It’s literally just two things mixed together. In a small little bowl or even a jar, whisk together your fresh lime juice and that good olive oil. You want to whisk it until it looks a little bit creamy, like it’s starting to come together. It’s kind of like how you might mix apple cider vinegar with different ingredients; it emulsifies nicely!

Close-up of a fresh pineapple, an ingredient for Pineapple Cucumber Salad.

Step 3: Dress and Season Your Pineapple Cucumber Salad

Pour that lovely lime and olive oil dressing over the salad mixture. Now, give it another gentle toss so everything gets coated evenly. Then, sprinkle in your salt and pepper. I always like to taste a piece of pineapple or cucumber after adding the seasoning, just to make sure it’s perfect. Adjust if needed – maybe a little more lime, or a touch more salt. It’s all about making it taste delicious to *you*!

Tips for the Best Pineapple Cucumber Salad

Okay, so to make sure this salad is an absolute showstopper every single time, I’ve got a few little tricks up my sleeve. First off, fresh ingredients are non-negotiable here! Ripe pineapple that’s sweet and juicy, and crisp cucumbers that snap when you bite into them. It really makes all the difference, you know? Think of it like that amazing watermelon and cucumber salad – the produce has to be top-notch.

Don’t skimp on the fresh mint either; it adds this incredible brightness that you just can’t replicate. And my absolute favorite tip? Chill it! Letting the salad sit in the fridge for at least 30 minutes before serving lets all those flavors get to know each other properly. The lime juice mellows out just a touch, and everything just tastes more cohesive. It’s worth the wait, trust me!

Variations for Your Pineapple Cucumber Salad

This salad is fantastic on its own, but it’s also a super fun one to play around with! If you want to jazz it up, try adding some finely diced bell pepper for extra crunch and color, or maybe some sweet corn. For a little salty tang, crumbled feta cheese is absolutely divine – kind of like in that beet salad with feta I love. And if you’re feeling a bit daring, a tiny pinch of red pepper flakes in the dressing gives it a lovely little warmth that’s surprisingly addictive!

Serving Suggestions for Pineapple Cucumber Salad

This pineapple cucumber salad is so versatile, it basically goes with everything! It’s the perfect light and zesty side dish for grilled chicken or fish, especially during those summer barbecues. I love to pair it with something like these Greek chicken bowls when I want something a little more substantial but still want that fresh pop. It’s also totally delicious just on its own as a light lunch on a hot day or packed for a picnic!

Frequently Asked Questions about Pineapple Cucumber Salad

Got questions? I’ve got answers! This salad is pretty forgiving, but it’s always good to know a few things. Think of me as your salad whisperer!

Can I make this Pineapple Cucumber Salad ahead of time?

You totally can! I usually make mine a few hours before serving. Just keep it covered in the fridge. The cucumber might soften a *tiny* bit, but honestly, the flavors meld together beautifully, and it’s still super refreshing. It’s like how that avocado egg salad gets even better the next day!

What are good substitutions for pineapple in this salad?

Oh, absolutely! If you don’t have pineapple or just want to switch it up, mango is a fantastic option – it adds a lovely tropical sweetness. Cantaloupe or honeydew melon would also be super yummy and keep that cool, refreshing vibe going. Just make sure whatever fruit you choose is diced nicely!

How long does Pineapple Cucumber Salad last in the refrigerator?

Honestly, it’s best eaten within a day or two. After that, the cucumber can get a little watery and mushy. Always keep it tightly covered. If you’re prepping it for a party, definitely aim to make it closer to serving time for the freshest taste and best texture. That way, every bite is just perfect!

Nutritional Information

Now, I’m not a nutritionist or anything, but if you’re curious about what’s in this yummy salad per serving, here are some ballpark figures. Remember, these numbers can totally change depending on the ripeness of your pineapple, the exact size of your cucumber, and how much olive oil you drizzle in – it’s all part of the fun! For a peek at some healthier eating, you can check out tips on healthy eating. It’s estimated to have around 80 calories, with about 4g of fat, 1g of protein, 10g of carbs, and only 1g of fiber. Pretty light and fresh!

Share Your Pineapple Cucumber Salad Creation!

I just LOVE hearing from you guys! Did you make this super easy Pineapple Cucumber Salad? I’d be absolutely thrilled if you gave it a try. Let me know in the comments below how it turned out for you, if you added any fun twists, or what you served it with! And pretty please, if you snapped a photo, tag me or share it on social media – it totally makes my day to see your creations! You can even send me a message via my contact page.

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Zero Carb Yogurt Bread

Author: Emma
Total Time: 65 min
Yield: 1 loaf 1x
Diet: Low Carb

Print Recipe

Description

A simple recipe for a bread made with zero carb ingredients.

Ingredients

Scale

2 cups plain Greek yogurt
4 large eggs
1/2 cup almond flour
1/4 cup psyllium husk powder
2 teaspoons baking powder
1 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, whisk together the Greek yogurt and eggs until smooth.
In a separate bowl, combine the almond flour, psyllium husk powder, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Pour the batter into the prepared loaf pan.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a crispier crust, you can bake the bread for an additional 5-10 minutes.
Store cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Prep Time: 15 min
Cook Time: 50 min
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 120
Sugar: 3g
Sodium: 250mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 9g
Cholesterol: 70mg

Keywords: zero carb bread, keto bread, low carb bread, yogurt bread, almond flour bread, psyllium husk bread