In the beginning of March I had the privilege of leading a salsa course at the Bealls Store in Bradenton. To all those who attended, thank you for coming! I had SO much fun, and hope that you all did, too! It’s always SO great to meet fans and followers of Key Lime Lexi- those that a share passion for zesty food.
We food bloggers work hard to establish a connection through personal stories, photos and anecdotes- and I love hearing from you in recipe comments, social posts, emails and other reach outs. I’ll say, though, there’s nothing like connecting in person, having the opportunity to look into peoples eyes, and have conversations about everything from food to family.
I hope to do more cooking demos and store visits into the future, and look forward to meeting more and more of you!
Without YOU, without your support and your feedback, I wouldn’t be living my dream of creating recipes, telling stories and teaching. I am forever grateful to you for backing me, for YOUR part in this journey – We’re in it together and I’m very much looking forward to many, many more delicious days to come!
AND NOW, let’s get onto food stuff… we’re talking SALSA here!
One of my favorites is Pineapple Avocado Salsa with Cilantro. Especially as it went so nicely with the theme- each of the three salsas were highlighted by a different fruit- I HAD TO include it in my cooking demo. (The other two I spotlighted were Tomato Strawberry Salsa with Habanero & Fresh Mint and Cucumber, Poblano & Orange Salsa, and I have to say, both equally as delicious!)
Fruit makes a salsa POP! By adding pineapple to a savory dish, we incorporate a natural sweetness and acidity at the same time. These play off of the other ingredients, white onion, lime juice and honey, to create a perfect balance. Toss in the avocado for creaminess and cilantro and allspice to accent the flavors, and we’re looking gooooood. This Pineapple Avocado Salsa is the real deal. Seriously, my kids could (and do) eat this with a spoon.
Most often, my family enjoys this with a meaty piece of grilled fish tucked into warm corn tortillas… can you say TACO NIGHT! This salsa is also great as a traditional app with salty tortilla chips- or could be served alongside grilled or roasted chicken. Simple, fresh, and flavorful – try it tonight!
Can I Make This Ahead?
Yes. Toss it all together and refrigerate, covered. It’s best served within 2-4 hours of assembling, but leftovers will last 2-3 days.
Are There Any Substitutions?
Not for this one. For anyone who’s not a fan of cilantro, you can just leave it out.
Watch me make my Pineapple Avocado Salsa with Cilantro:
Pineapple Avocado Salsa with Cilantro
- ½ large white onion chopped
- 1 large Hass avocado half cut into small dice, half cut into larger cubes
- 1 cup fresh pineapple cubed
- Zest of 1 ½ limes
- Juice of 1 lime
- 1 tablespoon honey
- ½ cup cilantro chopped
- Freshly ground black pepper
- 1 teaspoon kosher salt
- ¼ teaspoon allspice
- Optional 1 jalapeño, diced finely
- Combine all ingredients in a bowl. Toss to combine. Taste for seasoning and add more salt if necessary. Salsa can be made ahead of time, but is best within 2-4 hours.
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