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Island Salsa Salad

Island Salsa Salad – Forkwise recipe card (illustration, no photo yet)
LunchInternational⏱ 130 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

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

Method

  1. Combine the avocados, minced chilis, cilantro, cumin, garlic, jicama, lime juice, mango, mint, pineapple, and salt in a medium-sized bowl. Add the onion.
  2. Mix everything together thoroughly but gently.
  3. Chill for about 2 hours, tightly covered.
  4. Serve.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.