Happy Cinco de Mayo! Tim and I celebrated last night with homemade fish tacos, but I didn't manage to get a good photo, so I'm sharing this tasty salsa instead. The recipe was originally for a guacamole, but we didn't think the amount of avocados specified really made for a dip that felt like guacamole - rather, avocado is more of a minor player along with tart pineapple, crunchy cucumbers, and spicy chiles. We enjoyed it this way, but you could also double the avocados if you'd like them to be more prominent. This delicious and unique salsa will definitely make any Cinco de Mayo celebration special - we ate it with chips, but I think it would also be fantastic over grilled chicken or fish.
Pineapple-Cucumber-Avocado Salsa (adapted from Truly Mexican)
Makes about 5 cups
10-ounce cucumber, peeled, seeded, and diced
1/2 cup minced red onion
2 jalapeno chiles, minced
2 T freshly squeezed lime juice
3/4 tsp fine salt
2 large avocados
1/2 pineapple, peeled, cored, and diced
1/2 cup cilantro, chopped, divided
Stir together the cucumber, onion, chiles, lime juice, and salt. Cut the avocado into chunks, and gently stir into the other ingredients (do not mash). Gently stir in the pineapple and half the cilantro. Taste and adjust salt, lime juice, and chiles to taste. Serve sprinkled with remaining cilantro.