Tropical Avocado Salsa

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 8
Quantity: 3 tbsp.

Nutritional value per serving:

Serving size: 1 of 4
Calories 195, total fat 15 G., saturated fats 2 G., proteins 3 G., carbohydrates 17 G., fiber 8 G., cholesterol 0 mg, sodium 440 mg, sugar 6 G.

This salsa will captivate you with its vibrant tropical flavor and contrasting combination of ingredients and textures. Velvety avocado chunks meet crisp onions, and sweet pineapple meets spicy jalapeño and ginger. All the ingredients work harmoniously together, and the lime juice dressing makes the taste especially refreshing. This salsa is best eaten immediately, but you can let it sit for a few hours if desired. Serve it as an appetizer with large sweet potato or plantain chips to scoop up the salsa and enjoy. Another serving option is as a side dish with grilled meats.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp chopped peeled ginger root
1 jalapeño (seeded if desired), finely chopped
Half a clove of garlic, chopped
1 cup finely chopped fresh pineapple + extra for serving
0.5 cup fresh coriander leaves, coarsely chopped + a few sprigs for serving
1/4 cup finely chopped red onion
0.5 cups grape tomatoes, quartered
2 ripe avocados, peeled and sliced
2 tablespoons freshly squeezed lime juice
Sweet potato, plantain, or blue corn chips, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ginger root, jalapeno pepper, garlic, Pineapple, cilantro, red onion, grape tomatoes, Avocado, lime juice, chips

Cooking the dish according to the recipe:

Place the ginger, jalapeño, and garlic on a cutting board. Using a large knife, chop the ingredients together to combine. Sprinkle the mixture with 1/4 teaspoon of salt and mash with the side of a chef's knife to form a coarse paste. Transfer the paste to a medium bowl and add the pineapple, chopped cilantro, onion, tomatoes, and avocado. Gently toss to combine. Add lime juice and 3/4 teaspoon of salt and toss again. Taste and add additional salt, if desired. Transfer the salsa to a serving bowl and garnish with pineapple chunks and cilantro sprigs. Serve with tortilla chips.

Note:

If you're making this salsa ahead of time, you can refrigerate it, covered, for up to 4 hours. When ready to serve, stir well, transfer to a serving bowl, and garnish with pineapple and cilantro.

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