• Pineapple Avocado Salsa

    Pineapple Avocado Salsa | stupideasypaleo.com

    Sometimes I get bored of regular salsa, and I’m not one to buy fruit at the market very often – I just don’t fancy it all that much, unless we’re talking about berries in season. Lately, I’ve made a couple of fruit salsas to brighten up some otherwise heavy winter dishes. It’s easy to switch out ingredients, so if you don’t like pineapple then try mango or papaya, for example. This recipe made about 5 cups of salsa and keeps well for 1-2 days.

    Pineapple Avocado Salsa

    Preparation 2017-03-29T00:00:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves 1     adjust servings

    Ingredients

    • 1/2 a fresh pineapple
    • 1 avocado
    • 1 large tomato
    • 1 jalapeño pepper, red or green
    • 1/2 a red bell pepper
    • 1/2 a red onion
    • 1/2 a cucumber
    • Juice of two limes
    • Large handful of cilantro
    • Sea salt to taste
    • Sprinkle of cinnamon

    Instructions

    1. Dice the pineapple, avocado, tomato, bell pepper, onion and cucumber into roughly the same sized pieces. Add to a large mixing bowl.
    2. Remove the seeds (or leave them in if you like things spicy) and inner white ribs from the jalapeño pepper. Dice finely. Add to the bowl and then go wash your hands so you don’t get capsacin in your eyes. That would be ouch.
    3. Chop the cilantro and add the juice of two limes to the mixture.
    4. Add salt and a sprinkle of cinnamon to taste.
    5. Let the salsa sit at room temperature for at least 30 minutes to let the flavors combine. This goes great with pork, chicken or fish.

    by

    Pineapple Avocado Salsa
    Ingredients
    • 1/2 a fresh pineapple
    • 1 avocado
    • 1 large tomato
    • 1 jalapeño pepper, red or green
    • 1/2 a red bell pepper
    • 1/2 a red onion
    • 1/2 a cucumber
    • Juice of two limes
    • Large handful of cilantro
    • Sea salt to taste
    • Sprinkle of cinnamon
    Instructions
    1. Dice the pineapple, avocado, tomato, bell pepper, onion and cucumber into roughly the same sized pieces. Add to a large mixing bowl.
    2. Remove the seeds (or leave them in if you like things spicy) and inner white ribs from the jalapeño pepper. Dice finely. Add to the bowl and then go wash your hands so you don’t get capsacin in your eyes. That would be ouch.
    3. Chop the cilantro and add the juice of two limes to the mixture.
    4. Add salt and a sprinkle of cinnamon to taste.
    5. Let the salsa sit at room temperature for at least 30 minutes to let the flavors combine. This goes great with pork, chicken or fish.

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    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    4 thoughts on “Pineapple Avocado Salsa

    1. Just made this salsa. it is absolutely amazing, if you want more spice i would recommend more jalapeno. but with just the one it is sweet with a hint of spice. either way it is wonderful.

      1. Hi Jessa! Thank you 🙂 I add a bit more when I make it for myself…I like it with a bit of a kick! Thanks for checking in.

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