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2 c. ripe mango, peeled and diced
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2 c. pineapple, peeled, cored and diced
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2 c. jicama, peeled and diced
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2 c. Avocados From Mexico, halved, pitted, peeled and diced
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3 c. freshly squeezed orange juice
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6 T. freshly squeezed lime juice
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6 T. finely chopped white onion
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12 T. cotija cheese, queso fresco, or mild feta, finely crumbled
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Kosher salt and ground piquin chile, to taste
Instructions
- In a bowl, add 1/3 of the mango, pineapple, jícama and avocado. Then add 1/3 of the onion and cheese, followed by 1/3 of the orange juice and lime juice.
- Season with a pinch of salt and ground chile.
- Repeat with second layer and then the third. Finish with a sprinkle of salt and ground chile.
- Serve in small cups.
| Nutrition Facts |
| Morelia Style Gazpacho Fruit Salad with Avocado |
| Amount Per Serving 6-8 |
|
Calories 300
Calories from Fat 0
|
| % Daily Value* |
|
Total Fat 15g
19%
|
|
Saturated Fat 4g
21%
|
|
Trans Fat 0g
|
|
Polyunsaturated Fat 0g
|
|
Monounsaturated Fat 0g
|
|
Cholesterol 15mg
5%
|
|
Sodium 220mg
10%
|
|
Total Carbohydrates 40g
15%
|
|
Dietary Fiber 9g
31%
|
|
Total Sugars 25g
|
|
Includes 0g Added Sugars
0%
|
|
Protein 6g
0%
|
|
Vitamin A 0mg
0%
|
|
Vitamin C 0mg
0%
|
|
Vitamin D 0mg
0%
|
|
Calcium 0mg
15%
|
|
Iron 0mg
6%
|
|
Potassium 840mg
19%
|
|
* Percent Daily Values are based on a 2000 calorie diet.
|
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
