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.

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!

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!

Print Recipe

Avocado Salsa {3 Ways} Pineapple & Cucumber Guacamole

Author: Avocados from Mexico

Ingredients

• 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

Instructions

• Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl.
• 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).
• 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.
• 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.
• 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.

Next I made a classic that my whole family loves which is Black Bean, Avocado and Corn Salsa!  I love the hint of lime in this one!

Print Recipe

Avocado Salsa {3 Ways} Black Bean, Avocado and Corn Salsa

Author: Avocados from Mexico

Ingredients

• 1/4 vinaigrette salad dressing
• 1/4 cup scallions sliced
• 2 T chopped fresh cilantro
• 1 lime peel grated
• 1 cup black beans drained & rinsed
• 1 cup corn kernels
• 1/2 cup red pepper diced
• 1 fully ripe Avocados from Mexico halved pitted, peeled and diced

Instructions

• In large bowl, whisk together salad dressing, scallions, cilantro and lime peel.
• Stir in beans, corn and red pepper.
• Add Avocado; toss gently.
• Season with salt, if desired.

I also made a wonderful classic which is the Big Time Avocado Salsa!  You can’t beat a favorite like this!

Print Recipe

Avocado Salsa {3 Ways} Big Time Avocado Salsa

Author: Avocados from Mexico

Ingredients

• 2 Avocados from Mexico peeled de-seeded and chopped
• 1 tomatoes chopped
• 1/4 onion finely chopped
• 3 T cilantro chopped
• 2 T jalapeno chopped
• 2 T lime juice
• 1/2 t salt

Instructions

• In bowl, toss Avocado, tomato, onion, cilantro, jalapeño, lime juice, and salt just until combined.
• Cover and refrigerate.
• Serve with tortilla chips or sliced vegetables, if desired.