Pineapple avocado salsa recipe is light, refreshing and is perfect to eat with chips or to top fish and chicken! This simple and easy dish is SCD, Paleo, Whole30, gluten free, grain free, dairy free, soy free, egg free, and added sugar free.
For as long as I can remember my abuela and mother have made a simple side dish using canned pineapple chunks and freshly diced avocado.
It was always one of my favorite little sides and over the years I've slowly changed the recipe into this amazing pineapple avocado salsa that we eat all summer long!
What ingredients are in a pineapple avocado salsa?
- ripe hass avocados
- fresh pineapple
- red onion
- cilantro or culantro
- jalapeno (optional)
- lime juice and zest
- fine sea salt
- ground black pepper
Please make sure to use fresh pineapple for this recipe, canned is just NOT going to give the same amazing flavor!
I like a bit of a kick (like, the tinniest little newborn kick!) in my salsa, so I used half of a deseeded jalapeno. If you prefer a great big David Beckham kick, then use a whole jalapeno!
Directions
Begin by cutting off the pineapple's crown and bottom.
Stand the pineapple up and cut the thick, prickly skin off of the fruit (photo 1).
With the pineapple still standing up, cut the fruit into spears around the fibrous core (photo 2).
Dispose of the core and dice the rest of the pineapple before placing in a medium sized bowl (photos 3 & 4).
Slice the avocado lengthwise until you hit the hard pit in the center. Then rotate the avocado to cut around the pit.
Hold both halves of the avocado and twist to open.
Firmly (and carefully!) lodge the knife into the center of the pit and gently wiggle to remove.
Use the knife to cut the avocado into small chunks, making sure not to cut into the skin (photo 5).
Scoop the avocado into the bowl with the pineapple (photo 6).
Dice the red onion and add to the bowl along with chopped cilantro, salt, and pepper (photos 7 & 8).
Zest a lime and add it along with the juice to the salsa (photos 9 & 10).
If you decide to add jalapeno, remove the seeds and white membrane before finely dicing the pepper (photos 11 & 12).
Stir the salsa until all the ingredients are well combined (photo 13).
Allow to sit for 15 to 20 minutes before serving, this allows the flavors to meld together.
What to do with the salsa
Use the salsa as a delicious tropical topping for chicken or fish.
The salsa is also amazing when served with Almond Flour Crackers or Cumin Lime Tortilla Chips.
Check out these other summertime recipes!
- Seared Mahi Mahi with Strawberry Mint Salsa
- Pineapple Upside-Down Cake
- Seared Scallops with Parmesan Cauliflower Risotto
- Pineapple Coconut Smoothie
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Pineapple Avocado Salsa
Equipment
- cutting board
- knife
- spoon
- medium size bowl
Ingredients
- 1 fresh pineapple, peeled, cored, and diced
- 2 hass avocados, diced
- ¼ cup diced red onion
- 2 tablespoon chopped cilantro or culantro
- 1 lime zested and juiced
- ½ tsp fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 jalapeno pepper (optional), deseeded and finely diced
Instructions
- Add all ingredients to a medium size bowl and stir gently to combine.
- Allow the salsa to sit for 15 to 20 minutes before serving, this allows the flavors to meld.
- Store the salsa covered in the refrigerator for 2 to 3 days.
Notes
- Use fresh pineapple for the best flavor.
- The more finely diced the ingredients, the easier to scoop with chips.
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