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Avocados from Mexico: Avocado Salsa {3 Ways}

These 3 Easy recipes for Avocado Salsa 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 from avocados from Mexico and so I made Avocado Salsa in three different ways!

Avocados from Mexico are great to have around for a nutritious 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
Author: [url href=”http://www.avocadosfrommexico.com/recipe/pineapple-cucumber-guacamole/” target=”_blank”]Avocados from Mexico[/url]
Ingredients
  • 1 cucumber peeled, seeded, and diced (½ inch)
  • 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, cored, and diced (½ inch)
  • 1/2 cup cilantro chopped, divided
Instructions
  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.

 Black Bean, Corn and Avocado Salsa!

 

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
Author: [url href=”http://www.avocadosfrommexico.com/recipe/black-bean-avocado-corn-salsa/” target=”_blank”]Avocados from Mexico[/url]
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
  1. In large bowl, whisk together salad dressing, scallions, cilantro and lime peel.
  2. Stir in beans, corn and red pepper.
  3. Add Avocado; toss gently.
  4. Season with salt, if desired.

 Big Time Avocado Salsa

I also made a wonderful classic which is the Big Time Avocado Salsa!  You can beat a favorite like this!

Avocado Salsa {3 Ways} Big Time Avocado Salsa
Author: [url href=”http://www.avocadosfrommexico.com/recipe/big-time-avocado-salsa/” target=”_blank”]Avocados from Mexico[/url]
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
  1. In bowl, toss Avocado, tomato, onion, cilantro, jalapeño, lime juice, and salt just until combined.
  2. Cover and refrigerate.
  3. Serve with tortilla chips or sliced vegetables, if desired.

 After you have made these tasty snacks be sure to join us on Sunday, February 1 from 2:00 – 4:00 p.m. EST, we’re having a #gno Twitter party with Avocados From Mexico. What a perfect way to gear up for the big game!  #FirstDraftEver

You can find out more about avocados from Mexico on their social channels: FacebookTwitterPinterest, and Instagram

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