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Photo: Jim Franco; Styling: Lydia Degaris Pursell Photo by: Photo: Jim Franco; Styling: Lydia Degaris Pursell

Pineapple-Cucumber Salsa

Pineapple-Cucumber Salsa offers refreshing flavor with a little bite. Serve as a topping to our Mini Crab Cakes.

This recipe goes with Mini Crab Cakes with Pineapple-Cucumber Salsa

Southern Living DECEMBER 2012

  • Yield: Makes 3 3/4 cups
  • Hands-on:20 Minutes
  • Total:1 Hour, 20 Minutes

Ingredients

  • 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

Preparation

Stir together pineapple, cucumber, green onions, jalapeño pepper, basil, lime juice, and salt. Cover and chill 1 to 24 hours.

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Pineapple-Cucumber Salsa recipe

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