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!
Avocado Salsa {3 Ways} Pineapple & Cucumber Guacamole
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!
Avocado Salsa {3 Ways} Black Bean, Avocado and Corn Salsa
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!
Avocado Salsa {3 Ways} Big Time Avocado Salsa
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.
Berneice Egner
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: