Happy New Year! With that in mind, I wanted to share something tasty to help kick-start your healthful eating efforts. This fresh pineapple-cucumber salsa is a winner.

The salsa is easy to make, flavor-packed, and versatile. Just stir togehter all ingredients–that’s it! It’ll be delightful paired witth bean tacos. It makes a unique sandwich condiment. And it can be tossed with black beans to create a tropical bean salad. There are numerous other ways to enjoy the salsa. Let me know how you serve it up!.

fresh pineapple-cucumber salsa

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• Yield: 6 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 3/4 cup finely diced fresh pineapple
• 3/4 cup finely diced fresh English cucumber with peel
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeno, extra-thinly sliced crosswise or minced
• Juice of 1/2 lime (1 tablespoon)
• 1/8 teaspoon sea salt
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cumin

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Instructions

1. Stir together all ingredients in a small bowl.
2. Serve or cover and chill for up to 3 days.

Notes

Per serving: 15 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 50 mg sodium, 4g total carbohydrate, 1g dietary fiber, 3g gars, 0g protein

 

(Note: This salsa becomes a little juicier with time. It can also be made with fruits other than pineapple, such as mango.)

Nutrition

• Serving Size: 1/4 cup

Jackie’s Culinary Tips!

• Using some non-starchy veggies, like cucumber, in place of some fruit in a salsa can provide more intriguing taste, texture, and/or color than using fruit alone.
• To balance sweetneess in a fruity salsa, add a dash of earthiness, like with ground coriander and cumin, and heat, like with jalapeno.