Pineapple and Cucumber Guacamole for Cinco de Mayo!

  April 9, 2013  |    Blog

We always serve guacamole since it’s a favorite at our house—and a staple for Cinco de Mayo! Tammy’s girls love to dip their chips (she buys baked, not fried, whole grain chips) in it. Plus, with delicious avocados being the main event in guacamole, at only 50 calories per 1 ounce serving of avocado (3 slices),Tammy and her husband can dive in without feeling guilty.

Here’s one of our favorite guacamole recipes from the

Pineapple and Cucumber Guacamole


  • 1 (10- to 12-ounce) cucumber, peeled, seeded, and diced (½ inch)
  • 1/2 cup finely diced red onion
  • 2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste (if your kids don’t like spicy food, you can skip this or just add some chiles to a small portion of your own)
  • 2 tablespoons freshly squeezed lime juice, or more to taste
  • 3/4 teaspoon fine salt, or 1½ teaspoons kosher salt
  • 2 large or 4 small ripe Mexican Hass avocados, halved and pitted
  • 1/2 pineapple, peeled, cored, and diced (½ inch)
  • 1/2 cup chopped cilantro, divided


  • Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together (do not mash).
  • Stir in half the cilantro and the pineapple last so the fresh acidity is distinct from the avocado. Season to taste with additional chile, lime juice, and salt. Transfer the guacamole to a wide dish and sprinkle the remaining cilantro on top. Because of the acid in the pineapple, this salsa will not discolor as quickly as other guacamoles.
  • Store it in the refrigerator for up to 2 hours with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.

The Nutrition Twins are working with to help people to eat more healthfully during Cinco de Mayo.

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