Tropical Avocado Salsa

Creamy avocado and sweet pineapple get added zing from spicy jalapeno and ginger in this bold, refreshing dip.
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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 3 cups (about 8 servings)
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1 tablespoon chopped peeled fresh ginger

1 jalapeno, seeded if desired, chopped

1/2 clove garlic, chopped

Kosher salt

1 cup finely chopped fresh pineapple, plus more for garnish

1/2 cup fresh cilantro leaves, coarsely chopped, plus a few sprigs for garnish

1/4 cup finely chopped red onion

1/2 cup grape tomatoes, quartered

2 ripe avocados, peeled, seeded and chopped 

2 tablespoons fresh lime juice

Sweet potato, blue corn and plantain chips, for dipping


  1. Place the ginger, jalapeno and garlic on a cutting board. Using a large knife, chop the ingredients together until they are minced and well combined. Sprinkle the mixture with 1/4 teaspoon salt and use the side of the knife to work the mixture into a coarse paste. Transfer the paste to a medium bowl and add the pineapple, chopped cilantro, onions, tomatoes and avocados. Toss gently to combine. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with the chips. Cook's Note: If you're making this salsa ahead of time, you can refrigerate it, covered, for up to 4 hours. When ready to serve, stir well, transfer to a serving bowl and garnish.
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