Recipe by Jackie
"Delicious and refreshing, this is a yummy salad that is sure to please everyone! Serve over steak or fish, or use as a salsa with chips. Garnish with chopped cilantro, if desired."
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1 1/2 cups
cucumbers - peeled, seeded, and cubed
chopped red onion
chopped serrano pepper
2 1/2 cups
pineapple, peeled and cut into 1/2-inch dice
avocado - peeled, pitted and diced
This salad is refreshing and guilt free!! I highly recommend it; the only change I made is I reduced the salt to 1/2 teaspoon.
I don't know what to think of this? I have eaten mango salsa, which is a little like this. However, the flavors aren't seeming to blend to me for some reason. I would suggest using fresh pineapple. I used some of pineapple on the store shelves. It didn't give it a bright color. Also, sitting in juice, it may have made it more sweet than it should be for the recipe. The pineapples are very dominant in this. I used lemon juice instead of lime juice. Maybe, the lime is needed. I also subbed jalepeno for the serrano like most others. Now, I just have to figure out some way to use this the best way. On the first day I used it on a quesadilla, which was okay. It made it kind of sweet. I did half of the recipe and it still made about 2 full cups easily. I hate to waste food, but it has been sitting in my fridge so the rest will more likely get tossed.
I used a jalapeno pepper instead of a serrano pepper. Colorful great tasting salad!
This was delicious! I served it with a simple tilapia and squash soup. I couldn't keep my spoon out of the salad bowl while the fish was cooking. My sweetie asked for this to be put on the regular rotation.
FABULOUS! I didn't have a pepper on hand so left that out but otherwise followed the recipe exactly!
Healthy, yummy, exotic! Do use lime, it's essential. I used Jalapeno pepper instead.
This is so good! Very light, refreshing, and addicting! Like others, I used jalapeño instead of serrano. Next time I might add cilantro. This recipe is a keeper!
This is a delicious combination of flavors. I leave out the onion because I'm not a fan. I've also made it with mango instead of pineapple, which is equally good and almost exactly like another salad I've made (that one is served with a lime-cumin grilled chicken breast and cilantro vinaigrette, which is excellent).
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Pineapple Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 45
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