My 4th of July celebrations actually happened on the 3rd of July. With most of Corporate American recognizing Friday as a holiday, it’s no wonder that cookouts popped up everywhere on Friday…
And, when Erin invited me to her bash at her house (which doubled as a b-day bash!), I had to come up with something tasty and healthy to bring. I also wanted something cold to offset the warm Colorado day. Here’s what I came up with…
The sweetness of the pineapple and its tomato-like texture, combining with the cool crunch of the cucumber… so delish! And, you pair it with a salty chip? Perfection.
I can only imagine how delicious this salsa would be on grilled chicken, pork, or seafood as well. Very versatile.
Pineapple Cucumber Salsa
From Food Mayhem
Makes about 2 cups
INGREDIENTS
1 1/4 cup diced pineapple
1/2 cup diced seedless cucumber
2 Tbsp. freshly chopped cilantro
1/2 jalapeno, seeded and chopped
1 clove garlic, minced
1 tsp. freshly squeezed lime juice
kosher salt and freshly ground pepper to taste
INSTRUCTIONS
1. Chop your cucumber and jalapeño. Add it along with the lime juice, chopped cilantro, and garlic to a small bowl. Note: I used the Williams-Sonoma veggie chopper for the pepper and cucumbers, but hand chopped the pineapple because they’re a little more delicate.
2. Dice your pineapple and add it to the mix. Note: This is the first time I’ve ever worked with a raw pineapple! Super messy… but delicious!
3. Stir all of the ingredients together. Cover and cool in the refrigerator for at least 30 minutes before serving, allowing the flavors to combine.
4. Serve with chips.
