Pineapple & Avocado Salsa

You know, when I returned home from Charleston earlier this week I figured Chicago would greet me with sunshine and some slightly chilly, but still crisp spring air... it is the first week of May, after all. Well, I thought wrong.

It's been raining for days and I'm still rocking a wool coat. And a scarf in the morning. So, let's pretend we're somewhere warm and tropical this weekend, okay?

This pineapple & avocado salsa is super easy to make: just chop up your ingredients and combine. It's also refreshing and will help you channel the beach and tropical temps even if you're stranded in the soggy Midwest with me. I love the combination of super sweet pineapple with crunchy peppers and onions. Avocado makes this salsa creamy, rich, and really filling. You could call it a salad and just eat it with a fork, but I served it as a side/topping for cajun grilled chicken along with some homemade corn tortilla chips. If you prefer more heat, you could toss in some diced jalapeno, but I liked the subtle kick of some cayenne here to go with our already spicy chicken.


Ingredients:

• 1-1/2 cups fresh pineapple, cut into 1/2-inch dice
• 3/4 cup red or orange bell pepper, cut into 1/2 inch-dice
• 1 avocado, pit removed and cut into 1/2-inch dice
• 1/4 cup red onion, diced
• 1 Tbs. cilantro, chopped
• Juice of 1/2 lemon or lime
• 1/8 tsp. cayenne pepper
• Salt and pepper, to taste

Combine all ingredients in a large bowl. Chill until ready to serve.

Serve with tortilla chips, on tacos, or with chicken, seafood, or steak.


Looking for another great dip recipe? Try Grilled Corn & Avocado Salsa or Rosemary White Bean Dip!