Mediterranean Diet Fresh Pineapple Salsa
Elevate your appetizer game with this vibrant Mediterranean Diet Fresh Pineapple Salsa! Packed with juicy pineapple, crisp red bell pepper, cooling English cucumber, and a hint of heat from jalapeño, this recipe is a refreshing twist on classic salsa. Fresh cilantro and zesty lime juice bring the flavors to life, while a drizzle of extra virgin olive oil adds a luxurious Mediterranean touch. Perfect as a light topping for grilled fish or chicken, or paired with whole-grain pita chips, this no-cook salsa is ready in just 20 minutes and offers a nutritious burst of flavor. Whether you're entertaining guests or whipping up a quick snack, this tropical-inspired dish combines sweetness, crunch, and spice in every bite.
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Recipe Information
Ingredients
- 1 whole fresh pineapple
- 1 medium red bell pepper
- 0.5 small red onion
- 0.5 whole English cucumber
- 0.25 cup fresh cilantro
- 1 whole lime
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 whole jalapeño
Instructions
Start by preparing the fresh pineapple. Trim off the top and bottom of the pineapple, then cut away the skin. Slice the pineapple into rings, remove the core, and then dice the pineapple into small, even pieces. Place them in a large mixing bowl.
Wash and dice the red bell pepper. Ensure the pieces are similar in size to the pineapple for even texture in the salsa. Add these to the mixing bowl.
Peel and finely chop half of a small red onion. Add this to the bowl with the pineapple and bell pepper.
Take half of an English cucumber, peel it if desired, and chop it into small cubes, then add it to the mixing bowl.
Finely chop 0.25 cup of fresh cilantro leaves, making sure to avoid large stems. Add the chopped cilantro to the salsa mixture.
Slice the lime in half and squeeze its juice into the bowl, ensuring no seeds fall in.
Add one tablespoon of extra virgin olive oil to the bowl along with 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper.
For a bit of heat, finely chop half a jalapeño, removing the seeds if you prefer a milder salsa, and add it to the mixture.
Gently stir all ingredients together with a spoon until well combined.
For best flavor, cover the salsa and let it sit in the fridge for at least 15 minutes before serving.
Serve the fresh pineapple salsa chilled as a topping for grilled fish, chicken, or as a refreshing appetizer with whole-grain pita chips.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 100.1 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
