Makes 3½ cups

Good words to know:

Dice—to cut into pieces smaller than chunks, about the size of a bean or pea. Chop—to cut into several chunks at the same time. A chunk is a little smaller than an ear bud.

Mince—to finely cut. It is a lot like dicing, but smaller. Think a grain of rice.

Seed—to remove the seed or seeds from a vegetable or fruit.

Slice—to cut into long, ½- to ¼-inch-wide pieces 

Cooking supplies needed:

Cutting board, kitchen knife, 1 and ½ dry measuring cups, small mixing bowl, ¼ dry measuring cup, small spoon, paper towel, tablespoon, mixing spoon

Ingredients needed:

1½ cups of diced fresh pineapple 

1 bunch of fresh cilantro

1 jalapeño

½ red onion

1 avocado

1 tablespoon cumin

1 tablespoon olive oil

1 lime

Let’s cook it!

Using your cutting board and knife, dice the pineapple and place it in a small mixing bowl.

Cut off a handful of cilantro leaves (not the stems). Mince them into fine, wispy pieces (which will probably get all over your hands). Measure out ¼ cup. The minced leaves do not have to be packed into the measuring cup. They can be loose just as long as they reach the top.

To seed the jalapeño, slice it down the middle of one side but don’t cut it all the way through. Use the end of your knife or a spoon to scrape the seeds out onto a paper towel. 

Once the seeds are removed, dice the pepper and toss it on top of the pineapple.

Following the instructions for Making Happy Onions, chop your onion into chunks and add it to the bowl.