Cookbook:Island Salsa Salad

Cookbook | Ingredients | Recipes | Caribbean cuisine

Island Salsa Salad
Category	Salad recipes
Servings	6 cups
Time	2½ hours
Difficulty

Ingredients

• ½ cup minced red onion, scalded (see note)
• 4 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 ripe mango, small, diced
• 3 tablespoons minced fresh mint
• 1½ cups minced fresh pineapple (half a small pineapple)
• ½ to ¾ teaspoon salt

Procedure

1. 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.
2. Mix everything together thoroughly but gently.
3. Put the avocado pits in the salad, to help the avocados retain color.
4. Chill for about 2 hours, tightly covered.
5. Take out the pits and serve.

Tips, Notes, and Variations

• To scald the minced onion, pour about a quart of boiling water over the onion in a colander or strainer inside a bowl and let stand while preparing rest of recipe.