Pineapple Avocado Salsa!
1 large avocado
10-15 sweet cherry tomatoes (use a whole medium sized tomato, if desired)
1/2 jalapeÃ±o (or a whole; spicy-ness is to your liking!)
a good handful cilantro
1/4 small pineapple (if fresh isnâ€™t available, a small can of diced pineapple will work)
2 green onions
juice of one lime
Cut the avocado in half, and take the pit out, peel the skin off, and dice it.
Have a medium sized bowl ready, so you can just throw all of your chopped ingredients in as you go.
Go ahead and cut the lime in half and squeeze one half of the lime on to the avocado in the bowl, to prevent it from oxidizing.
I like to add all the flavorful ingredients first, so as they sit in the bowl with the other items, the flavors have a chance to meld.
Add the cilantro, finely chopped, then the green onions, also finely chopped.. jalapeÃ±os and pineapple. If youâ€™re using canned pineapple, drain most of it, but you could save some of the juice for more flavoring, if youâ€™d like.
As you add ingredients, lightly toss with a fork, being careful not to mash everything.
Add the tomatoes last so they donâ€™t get squished up. I'd suggest cutting the cherry tomatoes into quarters for bite size. If using a regular tomato, just dice it up.
Lastly, add the garlic salt, or regular garlic if you wish, to your liking.
Squeeze the juice of the other half of the lime, give it one last toss, and devour!
Eat it on veggie tacos, black bean tostadas, or with your favorite kind of chips!
I encourage any sort of manipulation to this recipe, so that it comes out as you want it to.