Pineapple Mango Avocado Salsa

Something about summertime makes me want to dig into huge helpings of fresh fruit salsa.  I love making stone fruit salsa, cherry tomato & strawberry salsa (recipe coming soon), and this pineapple mango salsa with avocado.  To keep the calories of your salsa-based snack moderate, count out one serving of tortilla chips (usually 10-15 chips) and put them in a bowl, then put the bag away to prevent unconscious grabbing.  If you load up each chip with a generous portion of salsa, you’ll be satisfied without blowing your healthy diet on chips.  Here’s how I make my pineapple mango salsa:

Pineapple Mango Avocado Salsa
 
Cook time
Total time
 
Ingredients
  • 2 cups of pineapple
  • 2 cups of mango
  • 1 large or 2 medium avocado
  • 1 jalapeno or 1 chipotle pepper canned in adobo, finely diced
  • 1 handful fresh cilantro
  • ½ a small red onion, finely diced
  • Juice of 1-2 limes, to taste
  • Salt & pepper to taste
Instructions
  1. Chop all the fruits and veggies and combine gently in a large bowl. This salsa gets better with time, so keep the extra in the fridge up to 4 days for even more intense flavor. It also makes a great salad topping, tostada topping, or burrito ingredient.
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