1 medium cucumber peeled, seeded, and cut into 1/2-inch pieces
1/2 cup finely chopped red onion
2 serrano or jalapeño peppers minced, including seeds
2 tablespoons freshly squeezed lime juice
3/4 teaspoon sea salt or 1½ teaspoons kosher salt
2 large or 4 small fully ripened Avocados From Mexico halved, and pitted
1/2 fresh pineapple peeled, cored, and cut into 1/2-inch pieces
1/2 cup chopped cilantro divided
In a large bowl, combine cucumber, onion, chiles, lime juice, and salt.
Using a small knife, score the flesh of Avocado halves in cross-hatch pattern, taking care to not cut through skin. Using large spoon, scoop the cubed Avocado into bowl with vegetables and stir gently to combine, taking care not to mash avocado.
Mix in pineapple, and half the cilantro. Season to taste with additional chile, lime juice, and salt, if desired. Transfer guacamole to wide, shallow serving bowl and sprinkle on remaining cilantro. If desired, cover with plastic wrap, pressing it onto surface of salsa, and refrigerate for up to 2 hours before serving.
If chilled, bring salsa to room temperature before serving. Because of acid in pineapple, this salsa will not discolor as quickly as other guacamoles.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Pineapple & Cucumber Guacamole
Amount Per Serving 8
Calories 130 Calories from Fat 0
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sodium 360mg 15%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Total Sugars 7g
Includes 0g Added Sugars
Protein 3g 6%
Vitamin A 4mg 4%
Vitamin C 70mg 70%
Vitamin D 0mg
Calcium 0mg 2%
Iron 0mg 6%
* Percent Daily Values are based on a 2000 calorie diet.
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