Pineapple Avocado Salsa

Name: Pineapple Avocado Salsa
Total time: 15 min
Yield: 2 1/2 cups
Cuisine: mexican
Ingredients: 1/4 ripe pineapple, peeled, cored and finely chopped (about 1 1/2 cups); 2 tablespoons fresh lime juice; 1 medium or 1/2 large avocado, cut in small dice (about 1/2 cup); 1/2 medium jicama, cut in small dice (about 1 cup); 1 to 2 jalapeño or serrano chiles, to taste (or more, to taste); Salt to taste; 1/4 cup chopped cilantro

By Martha Rose Shulman

Total Time: About 15 minutes
Rating: 4(115)
Notes: Read community notes

A sweet, fruity flavor and a mix of textures set this salsa apart. It goes great with salmon or just about any other fish. This is a sweet, fruity salsa, with a wonderful array of textures: juicy, sweet-acidic pineapple; soft, creamy and subtle avocado; and crisp and refreshing jicama, with everything set off by the heat of the chiles. The avocado gives a pale green cast to the mix. It looks beautiful with salmon and goes with just about any other fish, as well as with chicken or even fajitas.

Featured in: Fresh and Fruity Salsas

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Ingredients

Yield:2½ cups

¼ripe pineapple, peeled, cored and finely chopped (about 1½ cups)
2tablespoons fresh lime juice
1medium or ½ large avocado, cut in small dice (about ½ cup)
½medium jicama, cut in small dice (about 1 cup)
1 to 2jalapeño or serrano chiles, to taste (or more, to taste)
Salt to taste
¼cup chopped cilantro

Ingredient Substitution Guide

Preparation

Step 1
Combine all the ingredients in a bowl and gently toss together, taking care not to mash the avocado. Allow to sit for 15 to 30 minutes before serving, then toss again.

Tip

Advance preparation: This will hold for a day in the refrigerator.

Ratings

4 out of 5

115 user ratings

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Cooking Notes

Tommy4 years ago

I grilled the pineapple and jalapenos before adding to this and it was suberb! Also, put in a full pineapple and had it like a salad/salsa. Great base recipe!

Kaz11 months ago

Didn't have jicama (never seen it in the UK) but added apple instead - it was surprisingly filling

Debbie D2 years ago

Substituted one regular cucumber (peeled, seeded, and then diced) for the jicama and drained crushed canned pineapple for the fresh pineapple. Used 1 minced fresno chile instead of the jalapeno or serrano. It was a big hit.

Suzanne3 years ago

I've always made a mango-lime-cilantro salsa for salmon, but this recipe gave me a great new alternative. The textural combination -- going from the softness of the avocado to the medium firmness of the pineapple to the crunch of the jicama -- is great, as is the series of flavor contrasts. Now... if can just keep from slicing my fingers off while peeling the jicama....

kathy3 years ago

Delicious and it keeps for days...will definitely make over and over again

Melissa4 years ago

I LOVED this! I made fish tacos and served this with them and it was perfect. I also ended up eating quite a lot of it with a spoon. :)

Tommy4 years ago

I grilled the pineapple and jalapenos before adding to this and it was suberb! Also, put in a full pineapple and had it like a salad/salsa. Great base recipe!

Talisra6 years ago

I used basil instead of cilantro and it was really good too. It also works well with mint. I used raw salmon and I liked it even better than cooked salmon.

Jill6 years ago

Left out the jicama, added onion, used one jalepeno. Very good.

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