I don’t like to leave for a trip with a fridge full of produce, so I’m quickly trying to pickle, puree and freeze any items that won’t make it through the weekend. Here’s one result, a tasty pineapple avocado salsa brightened with fresh lime juice.
Your avocado will stay nice and green in this acidic dish, and adds a wonderful creaminess. Be sure to mix the salsa gently once the avocado as is added so the pieces retain their shape.
Canned pineapple is mighty unappealing, but a fresh pineapple yields a LOT of fruit. So, what didn’t make it into this salsa is going in the freezer. Pineapple should be diced small too, especially if you’re enjoying this with tortilla chips. You can also experiment with other fruits like mango or papaya. Even throw in some corn or tomato if you like.
Apart from chips, this salsa also goes really well with rice and beans or topping a regular or veggie burger.
Fresh Pineapple Avocado Salsa
1 c pineapple, 1/2 inch dice (or another tropical fruit like mango or papaya)
1 avocado, 1/2 inch dice
1/4 c parsley (or cilantro, if you like)
1/4 c red onion finely diced
juice of 1/2 lime
generous pinch of salt
1/8 t cayenne (optional)
Combine all ingredients in a bowl. Will keep refrigerated about a day.