Avocado And Tropical Fruit Salsa

AVOCADO AND TROPICAL-FRUIT SALSA



Avocado and Tropical-Fruit Salsa image

Recipe From epicurious.com

Provided by Lisa Ahier

Categories     Condiment/Spread     Fruit     Vegetable     No-Cook     Vegetarian     Avocado     Winter     Healthy     Vegan     Gourmet

Yield Makes about 3 cups

Number Of Ingredients: 6

2 cups finely diced tropical fruit such as kiwi, pineapple, mango, and papaya
2 California avocados, pitted, peeled, and cut into 1/4-inch dice
1/4 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 fresh serrano or jalapeño chile, seeded and finely chopped
2 tablespoons fresh lime juice, or to taste

Steps:

  • Gently toss together all ingredients with salt and pepper to taste.


TROPICAL AVOCADO SALSA



Tropical Avocado Salsa image

Creamy avocado and sweet pineapple get added zing from spicy jalapeno and ginger in this bold, refreshing dip.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 3 cups (about 8 servings)

Number Of Ingredients: 11

1 tablespoon chopped peeled fresh ginger
1 jalapeno, seeded if desired, chopped
1/2 clove garlic, chopped
Kosher salt
1 cup finely chopped fresh pineapple, plus more for garnish
1/2 cup fresh cilantro leaves, coarsely chopped, plus a few sprigs for garnish
1/4 cup finely chopped red onion
1/2 cup grape tomatoes, quartered
2 ripe avocados, peeled, seeded and chopped
2 tablespoons fresh lime juice
Sweet potato, blue corn and plantain chips, for dipping

Steps:

  • Place the ginger, jalapeno and garlic on a cutting board. Using a large knife, chop the ingredients together until they are minced and well combined. Sprinkle the mixture with 1/4 teaspoon salt and use the side of the knife to work the mixture into a coarse paste. Transfer the paste to a medium bowl and add the pineapple, chopped cilantro, onions, tomatoes and avocados. Toss gently to combine. 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 the chips. Cook's Note: If you're making this salsa ahead of time, you can refrigerate it, covered, for up to 4 hours. When ready to serve, stir well, transfer to a serving bowl and garnish.
  • Copyright 2012 Television Food Network, G.P. All rights reserved.


CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA



Crispy Snapper Tacos with Avocado and Tropical-Fruit Salsa image

Recipe From epicurious.com

Provided by Lisa Ahier

Categories     Fish     Sauté     Dinner     Winter     Party     Gourmet

Yield Makes 12 tacos, serving 4 to 6

Number Of Ingredients: 8

6 cups plus 6 tablespoons canola or vegetable oil
12 taco shells
1 tablespoon fresh lime juice
4 skinless, boneless red snapper fillets (2 lb), cut into 1-inch pieces
6 scallions, chopped
2 canned chipotle chiles in adobo, finely chopped
3 cups arugula or watercress, torn into bite-size pieces
3 cups avocado and tropical-fruit salsa

Steps:

  • Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
  • Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
  • Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
  • Toss arugula with dressing and salt and pepper to taste.
  • Fill taco shells with arugula, fish mixture, and salsa.




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