Sweet pineapple & creamy avocado combine to make one amazing salsa! Pair this with some baked tortilla chips and you have an incredibly delicious, super easy, healthy, and fresh snack.
You Guys!! This salsa is soooooo good. I made it earlier in the morning, because that is when my sunlight is the best for photos, and by the time breakfast was done and it was lunchtime, I realized I had eaten so much of this salsa that I just considered it breakfast and lunch for the day. It’s good. Trust me 🙂
The leftovers that we had I stuck in the fridge, and all though this is best when eaten the day it’s made (within several hours) it was still delicious for the lunch the next day. I will warn, the color turns a bit funky if you leave it in the fridge overnight. The pineapple takes on the other colors and the avocado will brown. It’s still delicious, but looks a bit funny. I would recommend making this just right before you need it, or within an hour. We would have eaten all of it, but my kids have all of a sudden decided that they don’t like pineapple!?! Which is funny because just a few weeks ago they would like each eat an entire pineapple, If I let them. I don’t get it…..
- 3 roma or plum tomatoes, seeded and cut into small chunks
- 3 avocados, cut into small chunks
- 1 cup fresh pineapple, cut into small chunks
- 1/2 of a red onion, finely chopped (about 1/4 cup)
- 1/4-1/2 cup cilantro, chopped (more/less to taste)
- juice of 1 lime
- 1/4 teaspoon garlic salt
- 1/4 teaspoon kosher salt
- Combine all ingredients into a large mixing bowl. Stir gently to combine, so that the colors do not mix.
- Serve right away with tortilla chips.
** Serve this right away or, at the very most, within an hour making
** I like to eat this with baked tortilla chips. They are not as salty so they don't overpower the salsa
** My pineapple was super ripe so it was very sweet, I ended up only adding about 3/4 c pineapple. Try your pineapple and taste as you go.
Oh, and don’t forget to check out the other yummy recipes for Cinco de Mayo that I posted this past weekend:
Have a very happy Monday 🙂
recipe adapted from here