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1/4 cup chopped fresh cilantro
2 Tbs. finely chopped white onion
1 Tbs. minced fresh serrano or jalapeño, including seeds; more to taste
3/4 cup peeled, seeded and diced cucumber (cut into 1/2-inch dice)
2 6-to-7-oz. ripe Hass avocados, preferably Mexican
3/4 cup diced fresh pineapple (cut into 1/2-inch dice)
2 tsp. fresh lime juice; more to taste
Using a mortar and pestle, or the blade and side of a chef’s knife, mash half of the cilantro, the onion, chile, and 1/2 tsp. kosher salt to a paste.
Leave the paste in the mortar, if large, or transfer it to a serving bowl. Stir in the cucumber.
Halve and remove the pits of the avocados. Use a paring knife to score the flesh in a 1/2-inch crosshatch pattern, being careful not to cut through the skin.
Use a spoon to scoop the avocado into the bowl. Gently stir in the avocado, without mashing, along with the pineapple, the remaining cilantro, and lime juice. Serve immediately.