Pineapple Avocado Salsa
A vibrant and healthy Pineapple Avocado Salsa that combines sweet pineapple, creamy avocado, fresh herbs, and zesty lime for the ultimate refreshing dip or topping. Ready in just 10 minutes, it’s naturally vegan, gluten-free, and packed with nutrients—perfect for chips, tacos, burgers, or salads.
Equipment
- 1 Medium mixing bowl
- 1 sharp knife
- 1 cutting board
- 1 Citrus juicer (optional, for lime)
- 1 spoon for mixing
Ingredients
- 2 –3 cups fresh pineapple diced (or 1 can, 20 oz, pineapple tidbits, drained)
- 1 medium avocado peeled, pitted, and diced
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro chopped
- 1 jalapeño diced (optional, for heat)
- Juice of ½ lime or to taste
- ¼ teaspoon salt or to taste
Instructions
- Prepare the pineapple: If using canned pineapple, open the can and carefully drain all the liquid to prevent excess moisture from watering down the salsa. Save the juice for smoothies or marinades if you like. If using fresh pineapple, peel, core, and dice it into small, even pieces about ½-inch in size. Keeping the pieces uniform ensures every bite of salsa has a balanced texture and flavor.
- Dice the avocado: Cut the avocado in half lengthwise and remove the pit with a spoon or carefully with a knife. Scoop out the flesh and place it on a cutting board. Dice the avocado into small cubes, similar in size to the pineapple pieces. This keeps the salsa consistent and prevents the avocado from overwhelming the other ingredients. If you prefer, drizzle a little lime juice over the diced avocado at this stage to help slow down browning.
- Chop the onion and cilantro: Finely dice the red onion into very small pieces so that its flavor blends evenly throughout the salsa without being too overpowering. Roughly chop the fresh cilantro leaves until they’re fragrant and bright green, discarding any thick stems. Both ingredients add freshness and depth to the salsa, complementing the sweetness of the pineapple and the creaminess of the avocado.
- Add a kick with jalapeño (optional): If you like a touch of heat, wash the jalapeño thoroughly, then slice it open and remove the seeds and membrane for a milder spice. Dice the flesh into tiny pieces so it distributes evenly. If you enjoy spicier flavors, leave in some seeds or consider swapping the jalapeño for a serrano pepper. Always wash your hands after handling hot peppers to avoid irritation.
- Squeeze the lime juice: Cut the lime in half and squeeze the juice over a small bowl or directly into the mixing bowl with the prepared ingredients. Fresh lime juice not only adds bright citrus flavor but also helps preserve the avocado’s color. Adjust the amount of juice to taste—start with half a lime and add more if you prefer a stronger tangy flavor.
- Combine the ingredients: Place the diced pineapple, avocado, red onion, cilantro, and jalapeño (if using) in a medium mixing bowl. Sprinkle with salt and drizzle with the fresh lime juice. Using a large spoon, gently fold the mixture together. Be careful not to mash the avocado; instead, turn the spoon over the mixture lightly so all ingredients are evenly coated while maintaining their shape and texture.
- Taste and adjust: Scoop a small bite of the salsa with a spoon or a tortilla chip to check the flavor balance. Add more salt for savoriness, extra lime juice for brightness, or additional jalapeño for spice, depending on your preference. This step ensures the salsa is customized exactly to your liking.
- Rest and serve: Allow the salsa to sit for 5–10 minutes before serving if possible. This short resting time gives the flavors a chance to meld together, enhancing the overall taste. Serve immediately with tortilla chips for dipping, or use it as a topping for tacos, grilled burgers, salads, or grain bowls.
Notes
- Always drain canned pineapple to prevent watery salsa; the juice can be reserved for smoothies or sauces.
- Dice the pineapple and avocado into similar-sized pieces for balanced texture in every bite.
- Adjust the heat level by adding jalapeño or serrano pepper gradually; you can always add more, but it’s hard to reduce spice once mixed.
- Use fresh lime juice for the best brightness; bottled juice can work in a pinch, but fresh is more vibrant.
- The recipe yields approximately 3–4 cups of salsa, with an estimated serving size of ⅓–½ cup per person.
