A fresh avocado pineapple salsa with juicy pineapple, creamy avocado, lime, shallot, herbs, olive oil, and optional chili. Sweet, zesty, and ready in about 10 minutes. Spoon it into tacos, over grilled chicken, fish, halloumi, burgers, or rice bowls.
½tspcrushed chili flakesor finely diced fresh chili, optional
2tspfreshly chopped parsley or coriander
1tbspolive oil
Instructions
Dice the pineapple, shallot and avocado
Finely dice the fresh pineapple, discarding the tough core.
Dice the shallot very fine.
Dice the avocado in small cubes.
Mix the salsa
Add the pineapple to a bowl with the shallot, olive oil, salt, chili flakes, lime zest, and lime juice.
Gently fold through the diced avocado.
Stir everything gently, the pineapple will release a little juice.
Stir through the chopped parsley or coriander.
Taste and serve
Add a little more lime juice if the pineapple is very sweet, or another pinch of chili flakes if you want more heat.
Notes
For tacos, dice everything quite finely so the salsa sits neatly in the tortilla and you get pineapple, avocado, lime, herbs, and shallot in every bite. This is best served fresh. To prep ahead, dice the pineapple and shallot first, then add the lime, herbs, avocado, and oil just before serving.Storage:Keep leftovers in an airtight container in the fridge for up to 1 day. The avocado will soften and darken a little, so fresh is best.[convertkit_form form="5652602"]