Difference between revisions of "Island Salsa Salad"
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| − | + | | [[Caribbean cuisines|Caribbean cuisine]] | |
{{recipesummary|Salad recipes|6 cups|2½ hours|2}} | {{recipesummary|Salad recipes|6 cups|2½ hours|2}} | ||
==Ingredients== | ==Ingredients== | ||
| − | * ½ [[ | + | * ½ [[Cup|cup]] minced red [[Onion|onion]], scalded (see note) |
| − | * 4 small, ripe [[ | + | * 4 small, ripe [[Avocado|avocados]], peeled and [[Dice|diced]] (save the pits) |
| − | * 1 to 2 small serrano chilis (2½ inches long, or ½ small [[ | + | * 1 to 2 small serrano chilis (2½ inches long, or ½ small [[Jalapeño|jalapeño]] chili, seeded and very finely minced) |
| − | * 3 tablespoons minced fresh [[ | + | * 3 tablespoons minced fresh [[Cilantro|cilantro]] |
| − | * ½ teaspoon ground [[ | + | * ½ teaspoon ground [[Cumin|cumin]] |
| − | * 2 [[ | + | * 2 [[Teaspoon|teaspoons]] [[Garlic|minced garlic]] |
| − | * 1½ cups minced [[ | + | * 1½ cups minced [[Jicama|jicama]] |
| − | * 5 [[ | + | * 5 [[Tablespoon|tablespoons]] [[Lime|fresh lime juice]] |
| − | * 1 ripe [[ | + | * 1 ripe [[Mango|mango]], small, diced |
| − | * 3 tablespoons minced fresh [[ | + | * 3 tablespoons minced fresh [[Mint|mint]] |
| − | * 1½ cups minced fresh [[ | + | * 1½ cups minced fresh [[Pineapple|pineapple]] (half a small pineapple) |
| − | * ½ to ¾ teaspoon [[ | + | * ½ to ¾ teaspoon [[Salt|salt]] |
==Procedure== | ==Procedure== | ||
| Line 27: | Line 27: | ||
==Tips, Notes, and Variations== | ==Tips, Notes, and Variations== | ||
| − | * To scald the minced onion, pour about a quart of [[ | + | * To scald the minced onion, pour about a quart of [[Boiling|boiling]] [[Water|water]] over the onion in a [[Colander|colander]] or [[Sieve|strainer]] inside a bowl and let stand while preparing rest of recipe. |
| − | [[Category:Salsa | + | [[Category:Salsa Recipes]] |
| − | [[Category:Avocado | + | [[Category:Avocado Recipes]] |
| − | [[Category:Mango | + | [[Category:Mango Recipes]] |
| − | [[Category:Onion | + | [[Category:Onion Recipes]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes]] |
[[category:Gluten-free recipes]] | [[category:Gluten-free recipes]] | ||
Latest revision as of 14:31, 9 May 2012
| Caribbean cuisine
| Island Salsa Salad | |
|---|---|
| Category: | Salad recipes |
| Servings: | 6 cups |
| Time: | 2½ hours |
| Difficulty: |  |
Ingredients
- ½ cup minced red onion, scalded (see note)
- 4 small, ripe avocados, peeled and diced (save the pits)
- 1 to 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 ripe mango, small, diced
- 3 tablespoons minced fresh mint
- 1½ cups minced fresh pineapple (half a small pineapple)
- ½ to ¾ teaspoon salt
Procedure
- Combine the avocados, minced chilis, cilantro, cumin, garlic, jicama, lime juice, mango, mint, pineapple, and salt in a medium-sized bowl then add the onion.
- Mix everything together thoroughly but gently.
- Put the avocado pits in the salad, to help the avocados retain color.
- Chill for about 2 hours, tightly covered.
- Take out the pits and serve.
