Monday, May 7, 2012

Mango Avocado Salsa

An organic, sprouted tortilla chip topped with the salsa!
It was Cinco de Mayo this weekend, so we wanted to make a dinner that was inspired by Mexican cuisine. While probably far from being authentic, the salsa I made was a big hit and I want to share it. We put the salsa on organic, sprouted, non-GMO tortilla chips as well as the carne asada and shrimp that came off the grill. It would also go really well with fish. I made my version mild as I'm not a huge fan of spicy, but you could easily add in some jalapenos to give this salsa a kick! All the amounts listed here are estimates, given the size differences of the fruit and your own taste preferences, feel free to adjust the amounts as needed. There are no rules with this one!

Note: When choosing your mangoes and avocados, make sure you pick fruits that are ripe but not squishy - you want them to hold their shape in the salsa.

Mango Avocado Salsa
1-2 Mangoes, chopped
2-4 Avocados, chopped
1 Jalapeno, chopped (optional)
1/4C Cilantro, chopped (more if desired)
1/4 of a small Onion, chopped
1 Lime, juiced

- Cut up (bite size works best) and add all ingredients in a bowl. Add the avocado last to avoid browning.
- Top with the lime juice and stir to combine.
- Add salt/pepper/chili powder if desired.

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