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Island Salsa Salad

Time
2½ hours
Yield
6 cups

Ingredients

  • ½ cup minced red onion, scalded (see note)
  • 4 small, ripe avocados, peeled and diced
  • 1–2 small serrano chilis (2½ inches long) or ½ small jalapeño chili, seeded and very finely minced
  • 3 tablespoons minced fresh cilantro
  • ½ teaspoon ground cumin
  • 2 teaspoons minced garlic
  • 1½ cups minced jicama
  • 5 tablespoons fresh lime juice
  • 1 small ripe mango, diced
  • 3 tablespoons minced fresh mint
  • 1½ cups minced fresh pineapple (half a small pineapple)
  • ½–¾ teaspoon salt
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Method

  1. Combine the avocados, minced chilis, cilantro, cumin, garlic, jicama, lime juice, mango, mint, pineapple, and salt in a medium-sized bowl. Add the onion.
  2. Mix everything together thoroughly but gently.
  3. Chill for about 2 hours, tightly covered.
  4. Serve.

Notes

  • To scald the minced onion, pour about a quart of boiling water over the onion in a colander or strainer inside a bowl and let stand while preparing rest of recipe.

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