Deconstructed Tortilla Salad

Mangoes are in season now and we’ve been getting a bunch of them for great prices lately. We also lucked into a fresh, ripe pineapple so I decided to try making a fruit-based salsa. It came out beautifully!

It’s hard to believe when a salsa I create from scratch comes out so nicely that just a couple of years ago I couldn’t make a salsa if my life depended on it.

So, we decided to make a bunch of different components that we would normally put into a tortilla salad and used our freshly baked Tortilla Chips on the side. I think the only thing that might be missing is some shredded twice-cooked chicken. (Leftover chicken, like from a rotisserie chicken, shredded and sprinkled liberally with different spices like cumin, oregano and garlic powder, then lightly fried in a teensy amount of oil to brown it up.)

Did you know you can freeze avocados?

Just mash a ripe avocado or dozen, combine with some lemon or lime juice (as if making guacamole), add salt and pack the mash into silicone muffin cups. Freeze until solid then remove from the cups and place in a freezer bag. Works great for guacamole, random lunchtime tacos and adding to salads like this.

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