January 26, 2012

Pineapple-Avocado Salsa

A quick dinner with a tropical topping (aside from the 50-minute-to-cook-fancy wild rice) that only took minor preparation!

Baked tilapia (seasoned with Mrs. Dash Fiesta Lime - salt free) topped with pineapple-avocado salsa. Sweet and tangy, one of my favorite combinations.

Pineapple-Avocado Salsa
1/2 c crushed pineapple (drained)
1/2 c chopped tomato (vine ripened preferred)
1 medium ripe avocado, chopped
1-2 finely diced garlic cloves
1 t garlic salt
1 T dried cilantro (or fresh!)
1 T lime juice

Mix all ingredients well to combine. Serve chilled or room temperature.

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