Pineapple, Mango & Avocado Salsa
Fresh fruit-and-vegetable salsa with pineapple, mango, avocado, red pepper, red onion, ginger, jalapeño, cilantro, olive oil, citrus juice, and salt.
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Cuisinart Canada- •1 pineapple Pineapplepeeled, cored, fine diced (about 4–5 mm)
- •1 red pepper Red pepperdiced (brunoise); uses about two sides
- •some prepared Red onionchopped/diced (prepared earlier)
- •1 mango Mangopeeled, cut off seed, diced (brunoise)
- •1 avocado Avocadoseed removed, diced
- •a little bit olive oil Extra virgin olive oilto dress salsa
- •some chopped Gingerchopped
- •some jalapeno Jalapenochopped
- •some fresh Cilantrofresh coriander/cilantro, chopped
- •a little bit juice Citrus juiceto brighten (type not specified)
- •a little bit salt Saltto finish
- 1
Peel the pineapple: remove top and bottom, cut away the skin, quarter, remove the core, then dice into 4–5 mm pieces and add to a bowl.
- 2
Cut red pepper by slicing off the sides, slice into thin strips (julienne), then dice (brunoise) and add to the bowl.
- 3
Add prepared diced red onion to the bowl.
- 4
Prepare the mango: cut off the bottom, peel around the fruit, cut flesh away from the seed, slice into strips, then dice (brunoise) and add to the bowl.
- 5
Prepare the avocado: cut around the pit, twist to open, remove the pit, score the flesh into a dice, scoop out, and add to the bowl.
- 6
Add a little extra virgin olive oil, chopped ginger, chopped jalapeño, and chopped fresh coriander/cilantro; mix together.
- 7
Add a little citrus juice to brighten, then finish with a little salt; taste and adjust seasoning. Can be made days in advance to let flavors marinate.
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Takes about 2 minutes — no account needed
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