Cookbook:Island Salsa Salad

Island Salsa Salad
Category	Salad recipes
Yield	6 cups
Time	2½ hours
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Caribbean cuisine

• 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

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.

• 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.