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Island Salsa Salad

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Caribbean cuisine

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4531788

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #naturally gluten-free #recipes using avocado #recipes using cilantro #recipes using ground cumin #recipes using jalapeño chile #recipes using jicama #recipes using lime juice #recipes using mango #recipes using onion #recipes without servings #vegetarian
Drink Salad Vegetarian Gluten-free

Ingredients

Scale
  • ½ cup minced red onion, scalded (see note)
  • 4 small, ripe avocados, peeled and diced
  • 1–2 small serrano chilis (2½ inches long) or ½ small jalapeño chili, seeded and very finely minced
  • 3 tablespoons minced fresh cilantro
  • ½ teaspoon ground cumin
  • 2 teaspoons minced garlic
  • 1½ cups minced jicama
  • 5 tablespoons fresh lime juice
  • 1 small ripe mango, diced
  • 3 tablespoons minced fresh mint
  • 1½ cups minced fresh pineapple (half a small pineapple)
  • ½–¾ teaspoon salt

Directions

  1. Combine the avocados, minced chilis, cilantro, cumin, garlic, jicama, lime juice, mango, mint, pineapple, and salt in a medium-sized bowl. Add the onion.
  2. Mix everything together thoroughly but gently.
  3. Chill for about 2 hours, tightly covered.
  4. Serve.

Notes

To scald the minced onion, pour about a quart of boiling water over the onion in a colander or strainer inside a bowl and let stand while preparing rest of recipe.

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