So this is my first blog post since moving to Los Angeles last week. I am eating everything in site and taking total advantage of all the accesability to vegan food this city has to offer. Fall is in toe for all my north-easterners out there, but the Mediterranean climate is kicking it over here and I want fresh fruit! This craving works perfectly in a new kitchen with minimal utensils and cookware, while still remaining in my ever so shrinking budget.
I just cant get enough of my avocado-pineapple salsa and apparently neither can anyone else who tries it (not to toot my own horn or anything). This in mind, I decided to make a very similar spin off after wandering down the fruits and vegetable stands at my local farmers market. Ladies and gentlemen I present you with Rainbow Salsa
3/4 cup diced Pineapple
1 mango, chopped
1 peach, skinned and chopped
1/4 cup finely chopped red onion
3 Tbsp Finely chopped Cilantro leaves
1 finely chopped jalapeño pepper
2 tbsp. olive oil
2 Tbsp Rice Vinegar
2 Tbsp. Agave
Juice from 1/2 Lime
1 Tsp. Garlic powder
First combine liquid ingredients (vinegar, olive oil, agave, lime juice) in a medium bowl with the garlic powder. Slice the avocado in half, cut vertically and horizontally to form squares. Removes squares into the bowl using a spoon. Add diced pineapple, mango, peach jalapeno, cilantro, salt and pepper. Gently fold ingredients Combine. Allow to chill and marinate for at least a half hour.
Pairing Recommendations: BBQ Chick’n or Tofu. Tortilla Chips. Tacos. Quesadillas. The possibilities are endless….