Pineapple and Cucumber Guacamole

Name: Pineapple and Cucumber Guacamole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 567 grams ripe avocados (about 3 medium); 296 milliliters peeled and small-dice English cucumber; 118 milliliters coarsely chopped fresh cilantro; 2 teaspoons kosher salt, plus more as needed; 2 Tbsps freshly squeezed lime juice (from about 2 medium limes), plus more as needed; 355 milliliters dice fresh pineapple; 118 milliliters finely chopped red onion; 2 mediums jalapeño peppers or serrano chiles, stemmed and minced

You can never have too many hor d'oeuvre recipes, so give Pineapple and Cucumber Guacamole a try. Watching your figure? This gluten free, primal, and whole 30 recipe has 267 calories, 4g of protein, and 21g of fat per serving. This recipe serves 4. This recipe is typical of Mexican cuisine. If you have avocados, serrano chiles, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. Avocado Cucumber Dip!, and Pomegranate Cucumber Guacamole.

Instructions

Combine the cucumber, onion, chiles, measured lime juice, and measured salt in a large bowl.Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/2-inch-wide cross-hatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces into the cucumber mixture.

Ingredients you will need

Avocado

Lime Juice

Cucumber

Chili Pepper

Onion

Salt

Equipment you will use

Knife

Bowl

Add the pineapple and cilantro and stir to combine. Taste and season with additional lime juice and salt as needed.

Ingredients you will need

Lime Juice

Pineapple

Cilantro

Salt

Serve immediately.

Equipment

Knife

Bowl

Ingredients

Servings:

567grams

ripe avocados (about 3 medium)296milliliters

peeled and small-dice English cucumber 118milliliters

coarsely chopped fresh cilantro 2teaspoons

kosher salt, plus more as needed 2Tbsps

freshly squeezed lime juice (from about 2 medium limes), plus more as needed 355milliliters

dice fresh pineapple 118milliliters

finely chopped red onion 2mediums

jalapeño peppers or serrano chiles, stemmed and minced

Recommended wine: Pinot Noir, Sparkling Rose, Riesling

Mexican can be paired with Pinot Noir, Sparkling rosé, and Riesling. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.