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):
sat fat g
Photo: Scott Phillips