Pineapple and Cucumber Guacamole
Adapted from "Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking" by Roberto Santibañez with JJ Goode
Dicing the avocados, cucumber, and pineapple gives this guacamole a chunkier salsalike texture rather than the standard smashed or smooth style. The cucumber and pineapple lighten the mixture and add fresh, sweet, and acidic flavors. Try it on fish tacos or for chip-dipping and margarita-sipping.
What to buy: Look for avocados that give slightly when pressed but are not completely soft. We used Hass avocados.
This recipe was featured as part of our guacamole recipe gallery.
- 1 1/4 cups peeled and small-dice English cucumber
- 1/2 cup finely chopped red onion
- 2 medium jalapeño peppers or serrano chiles, stemmed and minced
- 2 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 1/4 pounds ripe avocados (about 3 medium)
- 1 1/2 cups small-dice fresh pineapple
- 1/2 cup coarsely chopped fresh cilantro
1Combine the cucumber, onion, chiles, measured lime juice, and measured salt in a large bowl.
2Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/2-inch-wide cross-hatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces into the cucumber mixture.
3Add the pineapple and cilantro and stir to combine. Taste and season with additional lime juice and salt as needed. Serve immediately.
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