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Avocados from Mexico: Avocado Salsa {3 Ways}

This easy way to make avocado salsa in three ways is a sponsored post written by me on behalf of Mom It Forward Blogger Network and Avocados from Mexico. All opinions are my own.

3 delicious recipes for Avocado Salsa!

It’s time for the Big Game and I thought I would share with you some easy snacks we have made this year to celebrate! No football game-day party is complete without snacks made with Avocados from Mexico.

So I made Avocado Salsa in three different ways!

Avocados from Mexico are great to have around for a nutrtious and delicious snack. My local grocer always keeps them in stock and I make sure to buy a few when I go grocery shopping. Technically, because of its region and warm climate, Avocados from Mexico are always in season – the only avocados in the world that are.

I know you are going to love these tasty appetizers!

Pineapple and Cucumber Guacamole!

The first recipe I am sharing is this delicious Pineapple & Cucumber Guacamole. The sweet pineapple mingles well with the creamy avocados from Mexico. I also love the spicy kick it has with the jalapeños!

Avocado Salsa {3 Ways} Pineapple & Cucumber Guacamole

Avocado Salsa {3 Ways} Pineapple & Cucumber Guacamole


  • 1 cucumber peeled, ½ inch, seeded, and diced
  • 1/2 red onion finely diced
  • 2 fresh serrano or jalapeño chiles minced, including seeds, or more to taste
  • juice from 2 freshly squeezed limes
  • 3/4 fine salt or 1 1/2 t kosher salt
  • 2 large Avocados from Mexico or 4 small, halved and pitted
  • 1/2 pineapple peeled, ½ inch, cored, and diced
  • 1/2 cup cilantro chopped, divided


  1. Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl.
  2. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together (do not mash).
  3. Stir in half the cilantro and the pineapple last so the fresh acidity is distinct from the avocado. Season to taste with additional chile, lime juice, and salt.
  4. Transfer the guacamole to a wide dish and sprinkle the remaining cilantro on top. Because of the acid in the pineapple, this salsa will not discolor as quickly as other guacamoles.
  5. Store it in the refrigerator for up to 2 hours with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.

Nutrition Information

Serving Size

1 grams

Amount Per Serving Unsaturated Fat 0g

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Berneice Egner

Thursday 28th of November 2019

As a practicing author, I have always followed an intuitive logic it felt normal to concentrate on the topic -> come up with ideas/answers -> put it on paper.

However, nothing could save me when I was writing regarding thermodynamics, as an instance, which, as you can imagine, isn't my primary area of expertise.

Anyhow, I took some Amazing tips in the writing style, thanks for that:slightly_smiling_face:

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