Pineapple and Cucumber Guacamole

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
31%
Pineapple and Cucumber Guacamole
30 min.
4
274kcal

Suggestions


Are you ready to elevate your guacamole game? Introducing Pineapple and Cucumber Guacamole, a vibrant twist on the classic dip that will tantalize your taste buds and impress your guests! This refreshing recipe combines the creamy richness of ripe avocados with the crispness of English cucumber and the sweetness of fresh pineapple, creating a delightful medley of flavors and textures.

Perfect for any occasion, whether you're hosting a summer barbecue, enjoying a cozy night in, or looking for a healthy snack, this guacamole is sure to be a hit. It's not only vegetarian and vegan but also gluten-free and dairy-free, making it an inclusive choice for everyone at the table. With just 30 minutes of prep time, you can whip up this delicious appetizer that serves four, all while keeping the calorie count at a reasonable 274 kcal per serving.

The addition of fresh cilantro and a kick of jalapeño or serrano chiles adds a burst of flavor that will leave your palate dancing. Serve it with tortilla chips, fresh veggies, or use it as a topping for your favorite dishes. This Pineapple and Cucumber Guacamole is not just a dip; it's a celebration of fresh ingredients and bold flavors that will have everyone coming back for more!

Ingredients

  • 1.3 pounds avocado ripe ( 3 medium)
  • 1.3 cups cucumber english peeled
  • 0.5 cup cilantro leaves fresh coarsely chopped
  • 1.5 teaspoons kosher salt as needed plus more
  • tablespoons juice of lime as needed freshly squeezed plus more (from 2 medium limes)
  • 1.5 cups pineapple fresh
  • 0.5 cup onion red finely chopped
  • medium serrano chiles minced stemmed

Equipment

  • bowl
  • knife

Directions

  1. Combine the cucumber, onion, chiles, measured lime juice, and measured salt in a large bowl.Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/2-inch-wide cross-hatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces into the cucumber mixture.
  2. Add the pineapple and cilantro and stir to combine. Taste and season with additional lime juice and salt as needed.
  3. Serve immediately.

Nutrition Facts

Calories274kcal
Protein4.96%
Fat62.89%
Carbs32.15%

Properties

Glycemic Index
39.42
Glycemic Load
5.7
Inflammation Score
-7
Nutrition Score
18.351739168167%

Flavonoids

Cyanidin
0.47mg
Epicatechin
0.52mg
Epigallocatechin 3-gallate
0.21mg
Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.03mg
Luteolin
0.13mg
Isorhamnetin
1mg
Kaempferol
0.17mg
Myricetin
0.01mg
Quercetin
5.74mg

Nutrients percent of daily need

Calories:273.9kcal
13.7%
Fat:21g
32.3%
Saturated Fat:3.05g
19.05%
Carbohydrates:24.15g
8.05%
Net Carbohydrates:13.09g
4.76%
Sugar:8.68g
9.64%
Cholesterol:0mg
0%
Sodium:885.42mg
38.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.73g
7.45%
Vitamin C:50.28mg
60.94%
Fiber:11.06g
44.25%
Manganese:0.84mg
42.2%
Vitamin K:42.21µg
40.2%
Folate:134.71µg
33.68%
Potassium:860.42mg
24.58%
Vitamin B6:0.49mg
24.58%
Vitamin B5:2.24mg
22.36%
Vitamin E:3.05mg
20.32%
Copper:0.37mg
18.48%
Vitamin B3:2.91mg
14.55%
Magnesium:56.56mg
14.14%
Vitamin B2:0.23mg
13.35%
Vitamin B1:0.17mg
11.11%
Phosphorus:95.47mg
9.55%
Vitamin A:444.18IU
8.88%
Zinc:1.11mg
7.38%
Iron:1.17mg
6.49%
Calcium:38.11mg
3.81%
Selenium:0.87µg
1.24%
Source:Chow