May 25, 2012

avocado pineapple cucumber salsa


Last week at the marathon expo, there was...an avocado truck!  It's kind of like a food truck or ice cream truck, but it carries avocados (pretty much, the best food on the planet!).  I'm pretty sure my dream job would be to drive it.

Well, the avocado ladies had samples of something avocado.  I had to try it.  It involved a tiny little container with a baby fork.  It was so cute--I wish I had my camera.  

It was avocado pineapple cucumber salsa.  Each item in its name just made it sound better and better.  It's a genius combo of sweet, spicy, savory, and salty.



I added more onion and lime and added some tomatoes to the original recipe.  But, pretty much any combination of these flavors would be amazing.

And, if anyone happens to know how one can get a job driving an avocado truck, let me know!


Avocado Pineapple Cucumber Salsa
Recipe adapted from Truly Mexican by Santibañez
Makes about 4 cups

Ingredients:
  • 1 cucumber, peeled and seeded
  • 1 small red onion
  • 2 jalapeño chiles
  • 1 lime (juiced)
  • 2-3 ripe avocados
  • 1 c pineapple
  • 1/2 c cherry tomatoes
  • 1/2 tsp salt
 In a large bowl combine all of the ingredients.  Start by peeling and seeding a cucumber.  I removed the seeds by quartering the cucumber and using a grapefruit spoon to scoop them out.  Dice the cucumber into about 1/2" cubes.  Peel and finely dice the red onion.  Depending on how spicy you'd like your salsa, you can decide to use the chiles without the seeds (more mild) or with the seeds (spicy!!).  Finely mince the chiles (if you leave them too big, you'll be surprised by super-spicy bites!).  Cut a lime in half and squeeze all of the juice into the bowl, being careful to not have any seeds fall into the salsa.  Cut the avocados in half longwise, removing the seed.  Score the avocado into small squares and then use a spoon to scoop out the avocado.  Peel and dice the pineapple into 1/2" cubes (or just use canned pineapple that you cut into cubes).  Cut the tomatoes in half and add them to the mix, being sure to remove excess water from them before adding.  Finally, add a little salt, as needed.  Mix everything well and chill.

Avocados will discolor as they're exposed to air, so to keep them greener, before refrigerating be sure to wrap the bowl with plastic wrap with the plastic wrap actually touching the salsa.






No comments:

Post a Comment

I'd love to hear from you!