California Avocado Pineapple Salsa

HomeRecipesMeals & DishesAppetizersCalifornia Avocado Pineapple Salsa

Total Time: 55 min

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Cook Time: 10 min

Prep Time: 45 min

Nutrition Facts

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Nutrition information
per serving

Calories 190

Total Fat 10g

Saturated Fat 1.5g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 0mg

Sodium 590mg

Total Carbs 21g

Dietary Fiber 4g

Total Sugars 14g

Protein 1g

Potassium 330mg

Vitamin A 264 IU; Vitamin C 30 mg; Calcium 19 mg; Iron 1 mg; Vitamin D 0 IU; Folate 52 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Total Fat 15%; Vitamin A 6%; Vitamin C 50%; Calcium 2%; Iron 4%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

California Avocados and pineapple blended together with jalapeno and onions provides a refreshing take on salsa.

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Serves: 8

Ingredients
Instructions

2 Tbsp. freshly squeezed lime juice 2 Tbsp. Tequila 2 Tbsp. brown sugar 1/2 ripe pineapple, trimmed+ and cut into 1/2-inch slices lengthwise 1/4 cup white balsamic vinegar 1/2 small red onion, cut into 1/4-inch dice 1 jalapeño pepper, stemmed, seeded if desired, and minced 1/2 cup chopped fresh cilantro 1 Tbsp. Extra virgin olive oil 1 tsp. salt 1/4 tsp. freshly ground black pepper 1 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice

In a shallow bowl, combine lime juice, tequila and sugar. Add pineapple and toss to coat thoroughly. Let marinate for 30 minutes. Remove pineapple and set aside
Transfer marinade to a saucepan over medium heat. Add vinegar and simmer, stirring often until reduced by half. Remove from heat and cool to room temperature
Preheat grill to medium high. Wipe grill with an oiled towel and place pineapple on grill at an angle. Cook for 6-8 minutes, turning frequently until outside of pineapple is lightly golden and caramelized
Remove from grill, let cool and cut into 1/4-inch dice
In a bowl, combine pineapple with reduced vinegar mixture. Gently toss in onion, jalapeño, cilantro, olive oil, salt, pepper and avocado. Taste and adjust seasonings as necessary

Note: If making salsa in advance, refrigerate overnight and wait to add avocado until 30 minutes before serving

+ To trim pineapple, cut off top and bottom and stand it upright. Cut off the rind, using a sharp knife in smooth downward motions. Remove any remaining “eyes” with the tip of a paring knife. Cut in quarters lengthwise and cut out woody core

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.