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Recipe

Cucumber–Pineapple Guacamole

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Scott Phillips

Servings: 6 to 8

This chunky mix is more like a salad or salsa than the classic guacamole dip. Its cool, refreshing flavors are good with chips or spooned over grilled fish.

Ingredients

  • 1/4 cup chopped fresh cilantro
  • 2 Tbs. finely chopped white onion
  • 1 Tbs. minced fresh serrano or jalapeño, including seeds; more to taste
  • Kosher salt
  • 3/4 cup peeled, seeded and diced cucumber (cut into 1/2-inch dice)
  • 2 6-to-7-oz. ripe Hass avocados, preferably Mexican
  • 3/4 cup diced fresh pineapple (cut into 1/2-inch dice)
  • 2 tsp. fresh lime juice; more to taste

Nutritional Information

      Calories (kcal) : 60
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 0
      Sodium (mg): 75
      Carbohydrates (g): 5
      Fiber (g): 3
      Protein (g): 1

Preparation

  • Using a mortar and pestle, or the blade and side of a chef’s knife, mash half of the cilantro, the onion, chile, and 1/2 tsp. kosher salt to a paste. Leave the paste in the mortar, if large, or transfer it to a serving bowl. Stir in the cucumber.
  • Halve and remove the pits of the avocados. Use a paring knife to score the flesh in a 1/2-inch crosshatch pattern, being careful not to cut through the skin. Use a spoon to scoop the avocado into the bowl. Gently stir in the avocado, without mashing, along with the pineapple, the remaining cilantro, and lime juice. Serve immediately.

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