Ingredients
1 1/4 cups peeled and small-dice English cucumber
1/2 cup finely chopped red onion
2 medium jalapeño peppers or serrano chiles, stemmed and minced
2 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed
1 1/2 teaspoons kosher salt, plus more as needed
1 1/4 pounds ripe avocados (about 3 medium)
1 1/2 cups small-dice fresh pineapple
1/2 cup coarsely chopped fresh cilantro
Preparation
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.
Add the pineapple and cilantro and stir to combine. Taste and season with additional lime juice and salt as needed. Serve immediately.
