When the days are long and hot, you’ll want something cool and refreshing to snack on. This pineapple avocado salsa is beyond easy to make, using all fresh and healthy ingredients. Grab the tortilla chips and get ready to relax poolside.
Pineapple avocado salsa is a crowd favorite. A bit sweet, a bit spicy and totally refreshing. You can eat it is an appetizer or serve it on top of your favorite street tacos.
Everyone should have a few really good summer recipes in their back pocket. For me it’s healthy and filling summer salads (like this chicken taco salad) and easy pool snacks.
Any kind of dip or salsa that uses fresh ingredients is what I’m nonstop making once it’s warm out. A fresh corn salsa is a perfect appetizer when you have a crowd. But everyone always loves the pineapple avocado salsa.
How To Cut A Pineapple
If you are using a fresh, whole pineapple you may be stumped on how to cut it up. But that’s easy, it just takes a few minutes and a sharp knife.
You’ll want to start by cutting off the top and bottom. Then take your knife and cut in a downward motion the outer pineapple skin, curving as the pineapple curves. Then in a downward motion cut the pineapple into 4 sections, cutting off the middle – that part is tough and you won’t be needing it.
Last, just cut up your pineapple into chunks!
But if you want to skip all these steps and make it easy on yourself, I use a pineapple peeler contraption. It works like a charm.
How To Make Pineapple Avocado Salsa
To make the pineapple avocado salsa you’ll want to wash and cut up all the produce and put everything into a bowl.
You can double or even triple this recipe. You can even use it as a guideline, adding more or less of an ingredient.
If you want to spend even less time prepping you can use an avocado peeler, because yes they even make a gadget for avocados!
- More Southwest Style Recipes
Roasted Tomatillo Salsa Verde – a new recipe to the Modern Crumb blog but one I’ve been making for years! It’s perfect as a salsa with chips or to top on your favorite southwest dishes.
Instant Pot Chicken Tinga Tacos – these chicken tacos pack a bit of heat but the easy guacamole served with them makes it the perfect balance.
Cream Cheese White Chicken Enchiladas – when you want to have an indulgent southwest dinner, these enchiladas won’t disappoint. Full of green chiles and bell peppers, they are creamy and cheesy!
Chicken Street Tacos – a Modern Crumb recipe favorite, everyone raves about the taco sauce.
- 1 pineapple, cut up into chunks
- 3 avocados, pit removed and chopped
- 1/3 c cilantro, stems removed and rough chopped
- 1 jalapeño, diced (seeds and stem removed)
- 3 roma tomatoes, diced
- 1/2 red onion, diced
- 1 lime, juiced
- 1/4 tsp salt
- Mix everything together in a large bowl
- To keep the avocados looking fresh, put the avocado pits in with the salsa
See the post above for steps on cutting up a pineapple and an avocado
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 64mgCarbohydrates: 9gFiber: 5gSugar: 3gProtein: 2g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.