RCI-SN.001.0013.001

Island Salsa Salad

Name: Island Salsa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: ½ cup minced red onion (scalded (see note)); 4 unit small (ripe avocados, peeled and diced (save the pits)); 1 to 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 unit ripe mango (small, diced); 3 tablespoons minced fresh mint; 1½ cups minced fresh pineapple (half a small pineapple); ½ to ¾ teaspoon salt

Caribbean cuisine

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

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

Method

Combine the avocados, minced chilis, cilantro, cumin, garlic, jicama, lime juice, mango, mint, pineapple, and salt in a medium-sized bowl then add the onion.

Mix everything together thoroughly but gently.

Put the avocado pits in the salad, to help the avocados retain color.

Chill for about 2 hours, tightly covered.

Take out the pits and serve.

Island Salsa Salad

Ingredients

Method

What Makes This Variant Distinct