Avocado and Pineapple Salsa
Simple Recipes Fasting Recipes Grilling Recipes Fruits Salads
Salsa of the year. The best one! Healthy, light, refreshing. I usually serve it alongside grilled turkey breast or grilled shrimp. I marinate these with garlic, grated ginger and a little oil. Then I cook them in a grill pan. But it pairs equally well with five-spice oxtail or teriyaki chicken.
Ingredients
1 avocado (ripe, buttery)
80g fresh pineapple flesh
1 red hot pepper
1 small red onion (about 30g)
3 tablespoons lime juice
1/4 bunch parsley
1 tablespoon neutral oil
salt
Servings: 2-3
How to prepare avocado and pineapple salsa
- Choose a ripe and aromatic pineapple. The avocado must also be ripe, so it's flavorful and buttery. Both are very important in this recipe.
- Peel the onion and slice it into thin rounds. Sprinkle with salt, mix to separate the rings and let sit for 5 minutes. Squeeze the onion in your fist (or in cheesecloth if making larger quantities) until the juice comes out. Add 2 tablespoons of lime juice and let sit for 10 minutes while you prepare the rest of the ingredients.
- Cut the pineapple into small cubes. Remove the seeds from the hot pepper and chop as finely as you can. Finely chop the parsley.
* taste the hot pepper before chopping and add to taste - Cut the avocado last, into cubes the same size as the pineapple. Drizzle with 1 tablespoon of lime juice to prevent oxidation.
- In a bowl, gently mix all the ingredients prepared above. Add the oil and more salt if needed. Mix gently.
- Serve immediately.
