Spring Fiesta

South of the border, Cinco de Mayo is a low-key regional holiday, mainly celebrated in the state of Puebla, where Mexican troops won a morale-boosting victory against the French in 1862. But in the United States, the fifth of May has become something of a cross-cultural phenomenon, a celebration of all things Mexican—especially food.

That makes Cinco de Mayo a great excuse to throw a party and serve some fresh twists on classic Mexican cooking. For instance, spicy salsas—now America’s number one condiment—were the inspiration for the Avocado Pico de Gallo “Cocktail,” right, which looks gorgeous served in martini glasses. And whipping up authentic fare has never been easier, now that a host of Mexican ingredients have made their way into local supermarkets. You’ve already got plans for May 5? No problemo! This menu will turn any dinner party into a fun-filled fiesta.

AVOCADO PICO DE GALLO “COCKTAIL”
Serves 6 (makes 4 cups) l Vegan 30 minutes or fewer

Pico de gallo means “rooster’s beak,” because this chunky, relish-like salsa is traditionally eaten by “pecking” at it with your thumb and forefinger. A spoon works just as well.

2 medium-size tomatoes, diced
1/3 cup chopped cilantro, plus 6 small sprigs for garnish
3 green onions, chopped (about 1/4 cup)
1 clove garlic, minced (about 1 tsp.)
1 small jalapeño, seeded and minced
1 medium-size avocado, peeled, pitted and diced
1 15-oz. can hearts of palm, drained, thinly sliced
2 Tbs. fresh lime juice 1/4 tsp. salt

1. Combine tomatoes, chopped cilantro, green onions, garlic and jalapeño in medium bowl. Add avocado, hearts of palm, lime juice and salt; gently toss to mix.

2. Spoon pico de gallo mixture into 6 martini glasses, and garnish with a sprig of cilantro.

PER SERVING: 79 CAL; 2G PROT; 5G TOTAL FAT (0.5G SAT. FAT); 8G CARB; 0MG CHOL; 308MG SOD; 4G FIBER; 2G SUGARS