Photo: Jim Franco; Styling: Lydia Degaris Pursell
Pineapple-Cucumber Salsa offers refreshing flavor with a little bite. Serve as a topping to our Mini Crab Cakes.
Makes 3 3/4 cups
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2 cups diced fresh pineapple
1 English cucumber, peeled and diced (about 1 1/2 cups)
2 green onions, thinly sliced (about 1/4 cup)
1 jalapeño pepper, seeded and minced
1/4 cup chopped fresh basil
1 tablespoon fresh lime juice
1/8 teaspoon salt
Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes
Stir together pineapple, cucumber, green onions, jalapeño pepper, basil, lime juice, and salt. Cover and chill 1 to 24 hours.