Pineapple Avocado Salsa

By Martha Rose Shulman

Published July 22, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 15 minutes
Rating
4(121)
Comments
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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

  • ¼ ripe pineapple, peeled, cored and finely chopped (about 1 ½ cups)

  • 2 tablespoons fresh lime juice

  • 1 medium or ½ large avocado, cut in small dice (about ½ cup)

  • ½ 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

  • ¼ cup chopped cilantro

Ingredient Substitution Guide
Nutritional analysis per serving

17 grams carbs; 133 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 7 grams fiber; 406 milligrams sodium; 2 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

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Ratings

4 out of 5
121 user ratings
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Comments

Tommy

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!

Debbie D

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.

Kaz

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

Debbie D

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.

Suzanne

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....

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