Pineapple Avocado Salsa

Can we talk about fruit for a hot second here on this blog? In the past week, I have found the best produce- the velvetiest fleshed mangoes from an Asian grocery store, pineapples with sticky sweet juice, and berries at absurdly low prices. It has started a smoothie craze at our place (this blueberry pineapple smoothie, among other creations), but we still can’t seem to eat it fast enough.

Pineapple Avocado Salsa for Chicken, Fish, Tacos, etcOn Friday night after a long day, I stopped at Whole Foods to take advantage of the $1 avocado sale. Not only was I stuck with a whole pineapple that was ready to burst, but the avocados I stocked up on were so soft that I had to take care of them ASAP. I bought a piece of cod and the rest is history.

Pineapple Avocado Salsa for Fish - full of zesty flavor!

Pineapple Avocado Salsa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 cup diced pineapple
  • 1 cup diced avocado
  • ½ cup diced cucumber
  • ¼ cup finely chopped red onion
  • ½ lime
  • Pinch of salt
Instructions
  1. Slice and dice the pineapple, avocado, and cucumber into small cubes.
  2. Chop the red onion finely.
  3. Combine all ingredients with the juice of ½ a lime and a pinch of salt.
  4. Let it sit together for a few minutes before serving.

While it may take you 5 minutes to slice and dice the ingredients for this salsa, cooking the fish takes even less time so you can have dinner on the table in 10 minutes (I’m giving you time to plate everything over a bed of lettuce and grab a glass of ice water!). This meal is definitely going to stay in our dinner rotation as long as I can find these amazing deals on pineapple and avocado! The cucumber and red onion are in for crunch and zest, and the lime and salt to tone down the sweetness of the pineapple. Let me know if you try out this 10 minute meal!

Pineapple, Avocado, Cucumber and Onion SalsaNoah and I each enjoyed our pineapple avocado salsa over small cod fillets sprinkled with salt and pepper and cooked in a pan with a bit of olive oil [2 minutes on each side on medium-low heat]. When the fish was done, we threw it on top of a bed of mixed greens and topped it with a generous amount of salsa.

Pineapple Avocado Salsa - Uproot from Oregon

This would be just as delicious on top of chicken or another type of fish- let me know if you try it out by emailing me a picture or hash tagging #uprootfromoregon on social media!

Marisa

Comments

  1. Annie says

    I cannot even imagine having enough leftover pineapple to make this (although it looks and sounds delicious). My problem is that I cut a pineapple and it is gone in about 20 minutes!!! I wish I had the problem of too much pineapple

    • Marisa says

      I know- this would be a hard recipe for you to make ;) Every diced pineapple piece would go straight into your mouth! You’ll just have to come over and I’ll have some ready for you to try!

    • Marisa says

      Yes, absolutely! I almost bought tilapia instead of cod for this recipe- I think they are pretty interchangeable white fish, just slightly different textures.

  2. says

    I have been eating.all.the.fruit. I LOVE avocado and mango and can you believe I have never done the pineapple avocado combo?! Definitely need to try this next time pineapple is on sale – this would be perfect on tilapia.

  3. says

    I adore fruit salsa, and I love that this is so simple! I think my avocado stores are getting replenished this week, so I’m very much looking forward to trying this out! :]

    • Marisa says

      Glad to hear you’re about to load up on avocado! I need to try out more fruit salsas now that I know I enjoy this one.

    • Marisa says

      Awesome idea! I have some corn tortillas I need to use up, so maybe that will happen tonight with this salsa!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: