This Pineapple Salsa recipe is a delightfully bright and light dish that's perfect for a hot summer day or as a topping to a taco! And it's vegan friendly!
Prep Time10 mins
Total Time10 mins
Mix all diced ingredients and let it rest for a while.
Taste and adjust salt, lime juice, and Tajin as needed.
Serve with grilled seafood, or as a topping for pork carnita tacos.
- The key to this recipe is getting the pineapple and cucumber diced quickly. I love my pull chop for this task. While I can chop and dice with a knife quickly, I can't always do it evenly. The chopper is fast, and it gives you evenly sliced pieces that make for a pretty presentation.
- This is absolutely fabulous with seafood. The delicate flavors of fish, shrimp, and scallops are well-complemented by the sweetness in the pineapple and the freshness of the cucumbers.
- This recipe tastes very different fresh vs. the next day. The first day, you taste each of the flavors separately and it tastes very crunchy. But as the salad sits, it marinates, all the ingredients get friendly with each other, and it's a whole different salsa the next day. I would make a double batch and plan to have leftovers.
- You can also use canned pineapple in juice if you want. Use some of the juice to form the dressing for this salad.
- If you're not watching carbs like a hawk, include some chopped mango in this recipe.
- Substitute raw jicama, or add some for additional crunch.
- Serve warmed over grilled meat rather than cold.
Calories: 18kcal | Carbohydrates: 4g | Sodium: 1mg | Potassium: 73mg | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 17.9mg | Calcium: 7mg | Iron: 0.1mg