PINEAPPLE & CUCUMBER GUACAMOLE
Yield: 8 servings
Ingredients
- 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
Directions
- 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.
Recipe Note
Recipe courtesy of Avocados From Mexico
Avocado 101:
- Break out your avocados and celebrate National Avocado Day! Avocados From Mexico brand avocados are always in season, so you can have fresh avocados 365 days a year. And not only are they easy to add to your favorite dishes, they’re a heart-healthy treat that’s always worth it.
- Avocados From Mexico has hundreds of recipes for any occasion – including over 140 guacamole recipes, avocado hummus, avocado cocktails, smoothies and more. Just visit AvocadosFromMexico.com.
- Why Avocados From Mexico?
- Good fats, like those in avocados, help the body absorb fat-soluble nutrients without raising bad cholesterol levels when eaten as part of a healthy diet.
- Avocados are heart healthy. They provide naturally good fats, are low in saturated fat, and cholesterol and sodium free.
- Avocados From Mexico are nutrient-dense. This means that they have nearly 20 vitamins and minerals, including 11 percent of your daily recommended fiber, per 1/3 serving size (50 g) 3-slice serving.
- Depending on when you’d like to enjoy your avocado, you can opt for a darker skin avocado that yields a gentle pressure and is ready to be eaten, or you can grab a firmer avocado with a greener skin that will ripen between 1-3 days.
- Tired of waiting for your avocado to ripen? Here are some quick tricks to help you speed up the ripening process:
- Bag It (With Fruit!): Place your avocado in a paper bag with a banana or apple and fold to close. Store it in a warm environment, until the skin turns a darker green and yields to gentle pressure, which usually takes 1-3 days.
- Set It: Place your avocado by a warm and sunny window or leave it out on your counter. Once its skin turns a darker color and yields to gentle pressure, it’s ready to be eaten!
- Bag It (With Rice!): Place the avocado in a bag of uncooked rice, and fold to close. Store it in a warm environment, until the skin turns a darker green and yields to gentle pressure, which usually takes 1-3 days.
- Telling your avocado to slow down won’t help, but below is a helpful trick:
- Chill It!: Place a ripe avocado in a refrigerator. Take it out and enjoy anytime!
- Too full? Save your avocado for later and ensure the great same taste with these tips:
- Coat & Cover: Coat halved avocado with lemon juice or olive oil. Tightly cover and seal with plastic then refrigerate. Cold and airtight, your avocado is ready to be enjoyed anytime.
- Wrap & Seal: Take the halved avocado and place in a resealable plastic bag, or wrap tightly in a plastic wrap, ensuring the seal around the pit and flesh, then refrigerate. Cold and airtight, your avocado is ready to be enjoyed anytime.
