PINEAPPLE AND AVOCADO SALSA

This recipe is used with the Fish and White Bean Tostado recipe but can be used as a salsa for any Mexican dish -- or just dip it with a tortilla chip!

1 – 14 oz. can sliced pineapple in juice, drained and juices reserved**
1 TB. fresh limejuice
1 TB honey
1 TB olive oil
1 small jalapeno, seeded and diced
Kosher salt and freshly ground black pepper
½ red onion, finely chopped
2 TB minced cilantro leaves
1 medium avocado, halved, pitted and diced

In a medium bowl make the dressing by mixing 2 TB of pineapple juice with the limejuice, honey, oil and jalapeno. Season with salt and pepper to taste. Cut the pineapple into ½” slices and add it along with the onion and cilantro. Stir well.* Gently fold in the avocado. Let the flavors blend for at least 15 minutes before serving.

*You may make the recipe to this point earlier and just fold in the avocado 15 minutes before serving.

**I have also made this recipe with a large fresh mango instead of the pineapple. Just add a little more limejuice or 2 TB orange juice instead of the pineapple juice.