This is a recipe I came across years ago in Martha Stewart Everyday Food magazine and have adapted to add a bit more zip. This tasty salsa is great with corn chips, as a condiment for grilled pork, chicken, shrimp or rice. The avocado is a healthy fat and the pineapple contains bromelain, a digestive enzyme with anti-inflammatory properties.
1 ripe avocado, mashed
1/2 cup chopped fresh pineapple
1 green onion chopped
1 tablespoon chopped cilantro
1 tablespoon minced jalapeno pepper (optional)
salt to taste
In a medium bowl, scoop out avocado and mash until it is a smooth consistency. Season avocado with salt to taste. Stir in pineapple and green onion evenly. Stir in cilantro and jalapeno. Enjoy!