Home » Appetizer Recipes » Pineapple Avocado Salsa, Quick and Easy Side

Pineapple Avocado Salsa, Quick and Easy Side

Pineapple Avocado Salsa

Pineap­ple Avo­ca­do Sal­sa is light and refresh­ing. It’s com­plete­ly deli­cious and 5‑ingredient sim­ple! If you’re try­ing to be true to any spe­cial diet, this recipe is Gluten-Free, Grain-Free, Dairy-Free, Whole 30 and Paleo. You get the crispy crunch of fresh cucum­ber, the soft, creamy deca­dence of avo­ca­do and the sweet­ness of fresh pineap­ple. And every­thing is bal­anced by the tart, acid­i­ty of a lit­tle lemon juice and the addi­tion of savory red onion. This deli­cious top­ping (or side) hits every scrump­tious fla­vor note. You’re going to want it on the din­ner table, often!

Pineap­ple Avo­ca­do Sal­sa is a beau­ti­ful com­ple­ment to most any main dish. We serve it on fish or over chick­en. It’s extra­or­di­nary inside fish tacos and we love it with pork loin, too! And the beau­ty of it is that it also makes a won­der­ful side or stand-alone sal­ad! I love putting it over mixed greens and adding some diced left­over chick­en or tuna for a great sal­ad lunch.

You can also add a lit­tle heat, and spice things up, by blend­ing in minced jalapeno. No mat­ter how you serve Pineap­ple Avo­ca­do Sal­sa, you won’t be disappointed.

Good for you nev­er tast­ed so good! I hope you love it! 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pineapple Avocado Salsa

Pineapple Avocado Salsa, Quick and Easy


  • Author: Glen­da Embree
  • Prep Time: 10 min­utes
  • Total Time: 10 min­utes
  • Yield: 2 cups 1x

Ingredients

Scale
  • ½ a fresh pineap­ple, diced small
  • ½ an Eng­lish cucum­ber, diced small
  • ½ small red onion, minced fine
  • 1 avo­ca­do, diced small
  • 1 lemon, zest and juice
  • salt and pep­per, to taste

Instructions

Mix all ingre­di­ents in a bowl with a tight-seal­ing lid. Serve over or beside your favorite chick­en, fish or pork dishes.

Left­overs can be refrig­er­at­ed 3–4 days, if they last that long.

  • Cat­e­go­ry: Sides, Condi­ments
  • Cui­sine: Amer­i­can
Pineapple Avocado Salsa

How to Make Pineapple Avocado Salsa

It takes less than ten min­utes to toss this yum­my recipe togeth­er. It will, hon­est­ly take you longer to read this entire post, but it was impor­tant for me to include some infor­ma­tion on relat­ed knife skills, i.e., small dic­ing and minc­ing. Your time invest­ment, to make the recipe, will be in chop­ping the ingre­di­ents and that’s going to go quick­ly, once you know the tricks.

Dicing the Pineapple

Start by cut­ting the top off your fresh pineap­ple and then the bot­tom. Now that you’ve cre­at­ed a flat sur­face on the bot­tom of the pineap­ple, stand it up on your cut­ting board and use your chef’s knife to peel away the out­er skin and bris­tles. Toss all of that waste away.

Con­tin­ue on, with the pineap­ple stand­ing on end, and work­ing down from the top to the bot­tom, using your *chef’s knife, to cut the pineap­ple in half and then into quarters. 

Dice the pineapple

Once it’s quar­tered, each piece of the pineap­ple will have a piece of cen­ter core, still attached. Stand the quar­ter on end and with the chef’s knife, slice off that tri­an­gle of core. *This is the knife I ordered on Ama­zon, in 2016. It’s high qual­i­ty and I use it dai­ly. I ful­ly expect it will last me my entire life­time, so it was a solid­ly eco­nom­i­cal invest­ment. I con­sid­er it one of my most essen­tial kitchen tools.*

Now, slice the pineap­ple quar­ter, still stand­ing on end, in half, to cre­ate two slices of pineap­ple. Lay the slices down, one on top of the oth­er and cut them length­wise into nar­row strips. Then turn, the whole sec­tion of strips and start­ing at the end, begin cut­ting off the small dices. 

Repeat the process for the oth­er pineap­ple quarters.

Dicing the Cucumber

It’s basi­cal­ly the same process to small dice a cucum­ber. Remove both ends so you’re work­ing with flat sur­faces. Stand the cucum­ber on end and slice it in half lengthwise.

Slice each half in half, the same way. Lay slices one on top of the oth­er and cut them length­wise into long, thin strips.

Slicing cucumbers

Turn the group of strips so you can eas­i­ly maneu­ver your *knife and begin cut­ting off the dices on the end.

Like any­thing you want to slice, the width of your strips and thick­ness of your slices will deter­mine the size of your dice or mince. Adjust them and you will get a dif­fer­ent size result. For this Pineap­ple Avo­ca­do Sal­sa, I have kept every­thing to a small dice or even a mince.

Mincing Onions without Crying a River

Every once in a while, I do get caught and an onion will have me cry­ing my eyes out, but hon­est­ly, that’s not the norm. I don’t wear safe­ty gog­gles or hold a piece of bread in my mouth or any of the oth­er old wives tales float­ing around out there. Yet, I can typ­i­cal­ly chop and cut onions with­out weep­ing. A super sharp knife is the key. You need to be able to slice through the onion, not saw through it.

I’m no pro­fes­sion­al chef, so I don’t have culi­nary school knife skills. But, I do know what has worked for me. So, start with a very sharp knife and try these instructions.

mincing onion

I start by cut­ting both ends off the onion and then peel­ing off the out­er “paper” layer.

Next I cut the onion into round slices, par­al­lel to the cut ends. The thick­ness of the slices will deter­mine how large or small your dices or minces end up. For this sal­sa, I want­ed fine­ly minced onion, so I cut the slices very thin.

Stack two or three slices and cut them in half. Take one stack of the halves and turn them so you can begin minc­ing off the onion pieces from the end. You’re work­ing on a curve, so you will need to rotate the slices, slight­ly after a few cuts, to keep cut­ting the pieces off and get them uniform.

zesting a lemon

Zesting and Juicing the Lemon

There’s no spe­cial trick to this real­ly and sev­er­al types of tools that may work. I have a microplane grater that I use for zest­ing. I love it because it’s quick, sim­ple and easy to clean. You could use the small side of a box grater, which would be my next choice, or alter­na­tive­ly, it may be pos­si­ble to use a veg­etable peel­er to remove large sheets and then chop them with a knife. 

The crit­i­cal thing to remem­ber about zest­ing is that you only want to remove the out­er yel­low lay­er of the skin. The thick white pith under­neath is quite bit­ter. If you’re going to try remov­ing the zest with a veg­etable peel­er or a knife, that will be your biggest dif­fi­cul­ty — get­ting only the yel­low skin.

*Here’s a microplane grater, like I use.

Once the lemon, is zest­ed, I cut it down the cen­ter, in a line par­al­lel to the two ends. I don’t have a fan­cy elec­tric juicer, but mine catch­es all the seeds, is easy to use and easy to rinse out. Juice both halves for this recipe.

*Here’s my juicer.

Mix Up Your Pineapple Avocado Salsa

Pineapple Avocado Salsa ingredients

Now the easy part! Toss every­thing in a bowl and stir it togeth­er. Add salt and pep­per to taste. Your sal­sa is ready to serve! We have kept it in the fridge for four days, when it last­ed that long. The acid­i­ty of the pineap­ple and lemon juice kept the avo­ca­do green and perfect. 

You guys, I’m not even kid­ding. This is so deli­cious! It does­n’t get bet­ter than some­thing that’s good for you to eat, that is some­thing you LOVE to eat. I can’t wait for you to try it!

It would be deli­cious on my Crock-Pot Pork Car­ni­tas!

crock-pot pork carnitas

Leave a Comment

Recipe rating