Sea Salt Recipes

Pineapple Salsa and Next Day Avocado Toast

  • Cooking Time: 35 Minutes
  • Serves: 6-10
This fun pineapple salsa recipe is perfect for any summer party and is a great way to use leftover guacamole or that avocado sitting around getting soft for your Sunday brunch. Avocado in any way, shape or form is one of my favorite things to eat, which is why I love using avocado toast as a tasty base for creative toppings. The salsa is a great topper for tacos, nachos or chips, but really brings avocado toast to life!

Ingredients

  • 2 cups pineapple, small diced
  • 2 cups tomato, small diced
  • ¼ cup red onion, minced
  • 3 tablespoons cilantro, rough chopped
  • 1 bag tortilla chips
  • For Pickled Peppers: 1 pound Hungarian sweet peppers, Anaheim or banana peppers, sliced 1/8 inch thick
  • 1 cup distilled white vinegar 
  • 2 tablespoons Morton Coarse Sea Salt 
  • 1/3 cup sugar  
  • For Lime Vinaigrette: 1 teaspoon Dijon mustard 
  • 2 teaspoon honey
  • 1 tablespoon hot sauce (Sriracha, Franks Red Hot or Tabasco) 
  • 2 teaspoon tamari or regular soy sauce
  • ¼ cup lime juice 
  • 1 teaspoon Morton Fine Sea Salt
  • 2/3 cup canola oil 

MORTON®
COARSE SEA SALT

  1. For Pickled Peppers:

    Heat vinegar, Morton Coarse Sea Salt and sugar in a small saucepan until just bubbling

  2. Whisk to dissolve solids

  3. Place sliced peppers in a heat resistant container and pour liquid over

  4. Weigh peppers down with a small plate and allow to cool to room temperature, about 20 minutes

  5. Peppers are now ready for use in nachos recipe or will last refrigerated in brine for several weeks

  6. For Lime Vinaigrette:

    Whisk Dijon mustard, honey, hot sauce, tamari or regular soy sauce, lime juice, Morton Fine Sea Salt and canola oil together and season to taste

  7. For Pineapple Salsa:

    Combine pineapple, tomatoes, red onion and pickled peppers, toss with ¼ cup Lime Vinaigrette, reserving the rest for next day use. Garnish with cilantro and serve with your favorite chips!

Cinco de Mayo Pineapple Salsa and Seis de Mayo Next Day Avocado Toast 2Cinco de Mayo Pineapple Salsa and Seis de Mayo Next Day Avocado Toast 1

Seis de Mayo Next Day Avocado Toast  

Cooking Time 20 minutes

Serves 2-4 people

  • 1 ½ – 2 cups guacamole (recipe below)
  • 1 cup leftover pineapple salsa (recipe above)
  • 4 fried eggs
  • 4 teaspoons canola oil
  • 4 slices crusty bread
  • 2 tablespoons butter
  • 3 tablespoons cilantro, rough chopped
  • 1 cup tortilla chips, crunched into small pieces
  • Leftover Lime vinaigrette (recipe above)
  • 2 large avocados
  • 1 ½ tablespoons leftover lime vinaigrette (recipe above)
  • 1 teaspoon Morton Fine Sea Salt

 

  1. To make guacamole: Cut avocados in half, composting core, if possible
  2. Cut 3 diagonal lines down each side and scoop avocado pieces into a bowl
  3. Add lime vinaigrette and salt
  4. Mix and gently mash avocados so you are left with a chunky, but spreadable guacamole
  5. To make fried eggs: Heat a non-stick sauté pan over medium high heat with a splash of canola oil, or alternatively rice bran oil or grapeseed oil.
  6. Crack one egg into a small bowl and pour the egg into heated pan (this prevents the yolk from breaking)
  7. Season with Morton Sea Salt and fresh cracked pepper
  8. Cook for 3-4 minutes, until white is firm
  9. If you prefer your egg more done, flip and allow to cook for one minute on the other side
  10. Carefully remove to a plate
  11. Repeat until all eggs are cooked
  12. To build avocado toast: Griddle bread in a pan with butter over medium heat, until golden brown and crispy, about 3 minutes on each side, then set aside
  13. Spread 1 side of each piece of toast with guacamole
  14. Top with pineapple salsa
  15. Top with fried egg
  16. Sprinkle crushed tortilla chips over the top
  17. Drizzle with lime vinaigrette
  18. Garnish with cilantro