My Recipe Box

Cucumber–Pineapple Guacamole

RATE IT

Serves 6 to 8

  • by Roberto Santibañez from Fine Cooking
    Issue 127

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.

  • 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

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.

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

Photo: Scott Phillips

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More