Pineapple and Avocado Salsa

June 19, 2018

 

Now that summer is officially here {hello 108 degrees} we tend to gravitate more towards the healthy food.  You know what I'm talking about, those easy dinners that don't wreak havoc on our "bathing suit bods".  Realistically we tend to eat lighter in the summer and heartier in the winter.  Salads, grilled vegetables and {horns trumpeting} all that delicious, cool, salsa.  Let me say it again.  Salsa.  Pico de gallo is my FAVORITE summer snack.  

 

 

Today we're making a pineapple and avocado salsa {pico de gallo}.  It is so refreshing and light.  And best part, kid friendly.  My daughter absolutely adores this salsa recipe because it has pineapple in it and I love that she's getting that healthy fat from the avocado.

 

 

Start with a fresh pineapple, right now you can find them everywhere!  Here's a little tip for you, always check the bottom of the pineapple, if it is fuzzy, find another one, it means it's no longer good.  I hate getting home only to discover that some of my produce is bad, aaahhhh {fist waving}.  The sweet pineapple, spicy jalapeño and cool tomatoes just sing to me.  I eat this up.

 

 

I'll give you a heads up, it's not like this takes 5 minutes to throw together.  That would be lying.  It's a super simple and easy recipe but it takes about 15 minutes to get everything cut up, then you just throw it all in a bowl.  You can buy some precut pineapple in the produce aisle or cut it up yourself.  I'd stay clear of the canned stuff.  Did you know they make special pineapple cutter gadgets?  We were cutting up pineapple almost every week so I splurged and bought one and now pineapple life is simple.  On to the good stuff --

 

Prep Time: 15-20 minutes

Serves: 6-8 people

 

Ingredients:

2 c fresh pineapple chunks

2 avocados

1/3 c packed cilantro, stems removed and rough chopped

1 jalapeno 

3 tomatoes, diced

1/2 red onion, diced

1/2 of a lime, juiced

1/4 tsp salt

 

Instructions:

Grab a large bowl.  Carve the pineapple if you are using a whole one and add it to the bowl along with the tomato, red onion, cilantro, lime juice and salt. 

 

Cut the avocado in half lengthwise, remove the pit, scoop out the flesh and dice.  De-seed the jalapeño and chop finely.  You'll want the avocado to be the last thing you add to the bowl, this isn't a guacamole so you want the avocado chunks to stay whole.  Add in the jalapeño and stir everything together.  

 

Add the avocado and gently stir.  

 

Enjoy, my wonderful foodie friends!

Tara

 

 

 

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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!

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