In my home we have a somewhat out of the ordinary routine. My husband works from home, and my kids are homeschooled. We really don’t leave more than we need to. During our market adventures, I have been known to buy half of the produce section just in case. Just in case I need to feed tropical zoo animals? Just in case there is a zombie apocalypse? … Just in case I decide I’m not going to the store for two weeks. (a likely possibility)
Certain foods tend to sit around, lingering, wilting, and teetering towards their inevitable demise. It’s a pretty predictable habit really, I find myself gawking at some foods and wonder: “WHY did I buy six avocados? I don’t even like avocados.” Eventually I put forth a minimal effort and my spoiling treasures end up being eaten somehow. Every now and then, I make things I really end up digging A LOT.
As mentioned previously, I’m not actually a huge fan of avocados. I know they are nutrient dense powerhouses that are just crammed to the rim with healthy fats and nutrients, but they do kind of gross me out a smidge. I like guacamole, I will tolerate avocado in my sushi, I really don’t even mind avocados in smoothies, but I’m absolutely not one of those just add some salt and eat it like an apple types.
Avocados are not only kind of mucousy, alien-like and strange, but they are also really good at going from hard as a rock to rotten mush in no time. When I find myself with a hand full of avocado’s I drizzle them with salt and lime juice and toss them into the freezer to deal with later. When I luck out and catch one while it’s fresh, I make simple salads or smoothies with them.
Pineapple & Avocado Salsa
This pineapple and avocado salsa is simple whole foods prepared in a smart way. It is fresh and filling without being too heavy, and I am a huge fan of fast, fresh and simple salsa’s and salads. This recipe can be prepared with mango, peach, strawberries or whatever sweet fruit you prefer and have on hand but I highly recommend you don’t omit the fruit entirely because it really does balance the …
weirdness uniqueness of the avocado. (If you use a less acidic or dry fruit be sure to add some lime juice.) Serve this with baked chicken or fish, tortilla chips, or even on taco’s or falafel. You can also just add your favorite protein right to it, to make a light, nutritious salad. I added some diced chicken and sushi seasoning to make this a complete, bright and satisfying meal. Sushi grade raw tuna, shrimp or even black beans would also work.
Serves 1 or 2
- 2-3 Plum tomatoes, Diced (about 1 cup)
- 1 Ripe Avocado, Diced
- 1/2 to 1 Cup Fresh Pineapple, Diced
- 3-4 Green Onions, Finely Chopped
- 1-2 Teaspoons Dry Cilantro
- 1/2 Teaspoon Dry Oregano
- 1 Clove Minced Garlic (optional)
- Celtic Sea Salt & Pepper
Toss ingredients together in a large bowl. Be careful not to over mix and smoosh the avocado. The less it is handled the better. Refrigerate until needed or eat fresh.
Note: Use more or less pineapple to suit your own tastes. A really ripe pineapple might be really super sweet while a less ripe one will be more tart. Vary the amount accordingly. Add diced jalapeno for some heat, use fresh cilantro if available.