May 5, 2016

Festive and Healthy Recipes for a Tasty Cinco de Mayo!

Planning a fiesta for Cinco de Mayo? Need a couple of festive and tasty sides to accompany your tacos or carnitas? Mission Health has you covered with these fun and easy recipes for Corn & Avocado Salad and Pineapple Salsa. Enjoy!

Shutterstock Avocado SaladCorn & Avocado Salad:

  • 3 ears fresh corn, husks and silks removed
  • 2 avocados—peeled, pitted, & cubed
  • 1 red onion, finely diced
  • 1 tablespoon minced garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon crushed red pepper flakes
  • ¼ cup chopped fresh cilantro
  • 1/3 cup red wine vinegar
  • 2 tablespoons olive oil
  • ¼ cup fresh lime juice
  • Salt and pepper to taste


  1. Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
  2. Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt & pepper.

Pineapple Salsa:

  • 2 cups fresh pineapple
  • 1 cup chopped red and/or green bell pepper
  • ½ cup sweet onion slivers
  • ¼ cup lemon juice
  • 3 tablespoons chopped cilantro
  • 1 fresh jalapeno pepper, seeded and finely chopped (or more to taste)


  1. Blend pineapple, bell pepper, onion, lemon  juice, cilantro and jalapeno pepper in medium bowl
  2. Refrigerate, covered for 4 to 24 hours, stirring occasionally.
  3. Serve with grilled chicken or seafood or as an appetizer with chips