Pineapple And Avocado Salsa Food

PINEAPPLE AVOCADO SALSA

Steps:

• Combine all the ingredients in a bowl and gently toss together, taking care not to mash the avocado. Allow to sit for 15 to 30 minutes before serving, then toss again.

AVOCADO PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes before serving. Serve with tortilla chips.

AVOCADO PINEAPPLE SALAD

Steps:

• Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add the pineapple and avocado. Gently toss to combine.

GRILLED PINEAPPLE AND AVOCADO SALSA

Steps:

• Heat grill or grill pan to medium hot.
• Brush pineapple rings lightly with oil, and season with salt and pepper.
• Grill until brown and caramelized, about 8 minutes per side, or cook on a grill pan over medium heat for 12 to 15 minutes on each side.
• Cool slightly, and cut into 1/2 inch chunks.
• Transfer to a bowl.
• Halve avocados; remove and discard pit and peel.
• Cut flesh into 1/2-inch chunks; add to pineapple along with lime juice, jalapeño, and cilantro.
• Toss to combine, and serve.
• Enjoy!

AVOCADO AND PINEAPPLE SALSA

Steps:

• Put the pineapple, cilantro, onion, tomatoes, ginger, avocado, jalapeno and garlic in a large bowl. Toss gently to combine without breaking up the avocado too much. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with chips for dipping.

CARIBBEAN PORK WITH AVOCADO-PINEAPPLE SALSA

Steps:

• Prepare spice rub first by combining the brown sugar, coarse salt, cinamon, cumin, pepper and allspice.
• Preheat broiler with rack 4 inches from heat.
• Line a broiler pan with aluminum foil and place pork on pan, rub all over with oil.
• Rub the spice mixture all over the pork, coating it evenly.
• Broil, turning occasionally, about 15-20 minutes (thermometer will read 150F).
• Meanwhile, make the avocado-pineapple salsa by draining the juice from the pineapple into a small bowl.
• Finely chop pineapple and add to the bowl of juice along with the scallions and avocado. Season with a little salt and pepper, toss gently to combine.
• When pork is finished, slice thinly and serve with the salsa.
• To save the salsa as leftovers, line the bowl with plastic wrap, putting the wrap down into the bowl and directly over the salsa. Then add another piece of plastic wrap over the top, like normal, before refrigerating.

PINEAPPLE-AVOCADO SALSA

Steps:

• Stir all ingredients together and season with salt.

GRILLED PINEAPPLE AND AVOCADO SALSA

Steps:

• Heat grill or grill pan to medium hot. Brush pineapple rings lightly with oil, and season with salt and pepper. Grill until brown and caramelized, about 8 minutes per side. Or cook on a grill pan over medium heat for 12 to 15 minutes on each side. Cool slightly, and cut into 1-inch chunks. Transfer to a bowl.
• Halve avocados; remove and discard pit and peel. Cut flesh into 1/2-inch chunks; add to pineapple along with lime juice, jalapeno, and cilantro. Toss to combine, and serve.

AVOCADO-PINEAPPLE SALSA

Steps:

• Drain juice from sliced pineapple into a small bowl; finely chop pineapple, and add to bowl along with scallions and avocado. Season with salt and pepper; toss gently to combine.