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.
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!
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!
- 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
- 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!
- 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
- 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 beat a favorite like this!
- 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
- 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.
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: Facebook, Twitter, Pinterest, and Instagram
Crunchy apples are just calling for this Creamy Caramel Apple Dip!!! Make some today!
