Banana Or Plantain Avocado Salsa Recipes

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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.

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.

AVOCADO SALSA



Avocado Salsa image

Make and share this Avocado Salsa recipe from Food.com.

Provided by spatchcock

Categories     Sauces

Time 4h5m

Yield 7 serving(s)

Number Of Ingredients 8

2 ripe avocados (not too soft, though)
2 vine-ripened tomatoes, seeded and chopped fine
1 medium red onion, chopped fine, soaked in ice water and thoroughly drained
1 -2 pickled jalapeno chili, minced
2 tablespoons fresh lime juice
2 tablespoons snipped fresh cilantro leaves
salt
fresh ground black pepper

Steps:

  • Halve, pit, and peel avocados.
  • Chop avocados fine and in a bowl stir together with remaining ingredients.
  • Season to taste with salt and pepper.
  • Best served at room temperature.
  • May be made up to 4 hours early, covered with plastic wrap and refrigerated.

BANANA OR PLANTAIN AVOCADO SALSA



Banana or Plantain Avocado Salsa image

I like this recipe as a dip for chips and as a topping for salads, especially a nice grilled salmon salad. I just chopped the vegetables smaller for the salsa.

Provided by Michelle Minicucci

Categories     Sauces

Time 30m

Yield 4 cups

Number Of Ingredients 15

2 ripe bananas or 2 plantains, coarsely chopped
1 florida avocado, coarsely chopped
2 plum tomatoes, finely chopped
1/4 cup finely diced red onion
1/4 cup finely diced yellow bell peppers or 1/4 cup red bell pepper
1/4 cup finely diced green bell pepper
1 finely diced jalapeno
1 tablespoon white vinegar
2 tablespoons lime juice
2 tablespoons brown sugar
1/2 tablespoon dried cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
garlic powder, to taste
fresh ground sea salt, to taste

Steps:

  • Mix vinegar, lime juice, brown sugar and spices together in large bowl.
  • Add onion, tomatoes and peppers and blend well.
  • Add coarsely chopped banana and avocado and toss.

Nutrition Facts : Calories 180.3, Fat 7.8, SaturatedFat 1.2, Sodium 20.9, Carbohydrate 29.2, Fiber 6.1, Sugar 16.1, Protein 2.5

PLANTAIN CHIPS WITH JICAMA AND AVOCADO SALSA



Plantain Chips with Jicama and Avocado Salsa image

Explore Latin American flavors at home with this easy recipe for skillet-cooked Plantain Chips with Jicama and Avocado Salsa. Plantain chips offer you an exotic change of pace from normal chips.

Provided by My Food and Family

Categories     Fruit Recipes

Time 25m

Yield 24 servings

Number Of Ingredients 9

1 cup finely chopped jicama
1/2 cup finely chopped red peppers
1 jalapeño pepper, seeded, finely chopped
2 Tbsp. chopped fresh cilantro
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 small avocado, chopped
1 cup oil
2 green plantains, each cut into 12 slices
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Combine first 5 ingredients in medium bowl; gently stir in avocados.
  • Heat oil in medium skillet on medium heat. Add plantains; cook 3 min. or until tender and evenly browned, turning after 1-1/2 min. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. (See tip.)
  • Return plantains, 6 at a time, to skillet; cook 1 min. on each side or until each is golden brown on both sides. Remove from skillet; drain on paper towel-covered plate. Cover to keep warm. Repeat with remaining plantains.
  • Sprinkle plantain chips with cheese. Serve with salsa.

Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

BANANA AVOCADO DIP WITH PLANTAIN CHIPS



Banana Avocado Dip with Plantain Chips image

This is a sweet, smooth dip with healthy fats for your little ones.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1/2 cup dip and 1 1/2 cups chips

Number Of Ingredients 6

4 to 6 cups canola oil
2 green plantains, peeled, thinly sliced
Coarse salt
1 very ripe banana
1 small ripe avocado, peeled and pitted
2 teaspoons freshly squeezed lemon juice

Steps:

  • Place oil in a 3-quart saucepan over medium-high heat. Attach a deep-fry thermometer to side of pan, and heat oil to 380 degrees. Carefully drop plantain slices into oil one at a time. Cook in batches until golden brown. Transfer to paper towels with a slotted spoon; let drain while finishing batches. (Adjust heat to keep temperature constant, if necessary, during cooking.) Sprinkle with salt; set aside.
  • Make dip: Place banana, avocado, and lemon juice in bowl; mash with fork. Season with salt; serve with plantain chips.

GRAPE AND AVOCADO SALSA



Grape and Avocado Salsa image

Always a hit at get-togethers this unique and delicious salsa is fabulous on chicken or fish. It can also be served with bagel chips or tortilla chips.

Provided by AMiller

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Avocado Salsa Recipes

Time 50m

Yield 8

Number Of Ingredients 9

1 ½ cups seedless red grapes, chopped
1 avocado - peeled, pitted and diced
¼ cup chopped red bell pepper
2 tablespoons chopped yellow bell pepper
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
½ teaspoon garlic salt
1 pinch ground black pepper

Steps:

  • Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.

Nutrition Facts : Calories 65.7 calories, Carbohydrate 8.4 g, Fat 3.9 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 116.4 mg, Sugar 5.6 g

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