Even as recently as a decade ago (is a decade ago “recent?” I’m going to say when you’re over 30, you’d like to think your twenties were recent…), I would have turned my nose up at this salsa. I didn’t like avocados at the time (seriously), and as much as I like sweet & salty combos when it comes to desserts, I’ve never really been a fan of fruit & savory combos. Thankfully, I have started loving avocado—maybe a little bit too much—and I’m slowly getting over my fruit-in-things-that-are-not-pies aversion. I have no clue why, but pineapple seems to be one of the best ways to get over it. You’d think pairing one of the sweetest fruits would backfire, but for whatever reason it just seems to work.
This salsa is perfect for summer to use up those ripe tomatoes and sweet pineapple. It can be served alongside tortilla chips for an easy appetizer or side, or together with your favorite protein. We had this over zesty rubbed pork tenderloin, which was such a great accompaniment. That little bit of heat and warm spice in the pork (I actually doubled the allspice this time around) went perfectly with this fresh and tangy salsa. I diced everything a little bigger than I would had I been making this as a salsa to serve with tortilla chips, so you may want to be a little more diligent with your knife if you’re making this as a traditional salsa.
Adapted from Gourmet
1 cup diced fresh pineapple
2 plum tomatoes, seeded and diced
1 avocado, diced
1/4 cup finely diced red onion
1 jalapeño pepper, minced
cilantro, to taste
1/4 cup freshly squeezed lime juice
2 Tbsp. freshly squeezed orange juice
2 Tbsp. extra virgin olive oil
Stir all ingredients together; season to taste with salt.