Avocado, Mango and Pineapple Salsa is a delightful celebration of contrasts: Creamy avocado, sweet mango, tangy pineapple, spicy jalapeno.
Five days until Christmas. Four shopping days left. Three days until we leave to visit family for the holiday. Two days until The Nutcracker touring show my daughter, Paige, is in wraps for the season. One day until my son’s first indoor track meet. Zero days until my last day of work for 10 days.
My life feels like a series of numbers right now. Deadlines, appointments, to-dos, plans. Having a late Thanksgiving somehow put the holiday season into hyperdrive this year and everything has come together in a last-minute crush.
I’m not ready. Not for any of it.
But we don’t have the luxury of pausing time to catch our breath when things feel like they are moving at hyperspeed, do we?
Instead, I am finding ways to relax the load — because an imperfect but happy Christmas is better than a stressed but perfect one.
We’re not cutting down a tree this year. I really, really wanted to but there just wasn’t time in our stretched thin schedule. So we set up our old fake tree instead. We’re also going to cut way back on the cookies baking this year. And I am not going to worry about the decorations we didn’t get to. No candles in the window? That’s ok.
And when it comes to bringing dishes for gatherings, we’re going simple. For my work holiday party: pulled pork from The Super Easy 5-Ingredient Cookbook. For Will’s track gathering: fun cans of seltzer (he was assigned drinks anyway). For Paige’s cast party: something simple and easy — like Avocado, Mango and Pineapple Salsa.
And this really is absolutely simple and easy — but also big and bold with flavors. To make it, you chop the ingredients and then mix them together. Let the salsa sit so those delightful flavors can meld together and then serve. That’s it.
This Avocado, Mango and Pineapple Salsa is excellent with chips. But it’s also delightful with rice bowls, burritos, tacos and omelets. Or have it with grilled chicken, pork tenderloin, baked potatoes or … I could go on and on.
Just have it. And enjoy the sweet, spicy, creamy mixture.
And remember: it’s okay to be imperfect. In fact, in a lot of ways, it can be better. More fun even.
You can find this and more quick and easy appetizer recipes in my newest cookbook, The Easy Appetizer Cookbook. It’s available for wherever books are sold.
I’d love it if you’d order it from an indie bookstore (my preferred one is The Briar Patch in Bangor, Maine, which will have signed copies). You can also find an indie near you or order from your preferred online bookstore (more order links can be found here).
- 1 avocado
- ¾ cup diced mango
- ¾ cup diced pineapple
- 2 tablespoon fresh minced cilantro
- 1 jalapeno, finely chopped
- Salt and pepper, to taste
- Cut the avocado open and remove the pit. The best way to do this is with an avocado tool, if you have one. It ensures that you don’t accidentally cut yourself while removing the pit. But if you don’t have one, use a knife to slice open the avocado. Then, whack the pit with it and wiggle gently to remove. Use a spoon to scoop out the flesh into a bowl. Scoop out the flesh and dice.
- Add the avocado to a mixing bowl along with the mango, pineapple, cilantro and jalapeno. Stir well to fully combine.
- Taste and season with salt and pepper as desired.
Variation tip: For mild salsa, remove the seeds and the ribs from the jalapeno before mincing it.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.