This salsa makes a sweet and fruity dip for chips.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 8 servings, about 3 cups |
Ingredients
- 1 cup finely chopped fresh pineapple, plus more for garnish
- 1/2 cup fresh cilantro leaves, coarsely chopped, plus a few whole leaves for garnish
- 1/4 cup finely chopped red onion
- 1/2 cup grape tomatoes, quartered
- 1 teaspoon finely grated peeled fresh ginger
- 2 ripe avocados, peeled, pit removed and chopped
- 1 jalapeno, chopped (seeds removed for less heat)
- 1 small garlic clove, finely grated
- 2 tablespoons fresh lime juice
- Kosher salt
- Blue and/or yellow corn and plantain chips, for serving
Instructions
- Put the pineapple, cilantro, onion, tomatoes, ginger, avocado, jalapeno and garlic in a large bowl. Toss gently to combine without breaking up the avocado too much. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with chips for dipping.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 124 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 230 mg |