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Island Salsa Salad

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

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Drink, Salad, Vegetarian, Gluten-free

Tags: 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

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AIsland_Salsa_Salad)

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

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AIsland%20Salsa%20Salad&oldid=4531788

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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.