The three recipes I have for you this week are really all part of the same recipe – you just need the first two to make the final dish.
Isn’t that clever of me?
Seriously, though, I thought it would be better to break it down this way, rather than throw a single seemingly long and complicated recipe at you all at once (although it’s really neither long nor complicated). Besides, each component can be either enjoyed on it’s own, or as part of other dishes.
You’ll see what I mean when it’s all said and done.
The first part of the final dish is today’s recipe: Mango-Avocado Salsa.
I love a good salsa, of which the evidence is in my basement – we canned about 20 pints of the stuff, both spicy and peach, last summer (and I better get on to eating it all if I want to make more this year). Fresh raw salsas are my favorite, though, and this one may be the best so far. It could not be more delicious, or more simple – and just in time for Cinco de Mayo.
It is also Whole30 and vegan. Everybody should be happy.
- 1 mango, diced
- 1 avocado, diced
- 1/2 cup diced red onion
- 1 jalapeno pepper, seeded and finely chopped
- 1/4 cup finely chopped cilantro
- the juice of 1/2 lime
- salt and pepper to taste
- Lightly toss the mango, avocado, onion, jalapeno, cilantro and lime juice together in a medium bowl. Season to taste with salt and pepper.
- Cover tightly and refrigerate for at least 30 minutes before serving.
- Nutrition (per serving): 75 calories, 4.6g total fat, 0mg cholesterol, 4.2mg sodium, 224mg potassium, 9.2g carbohydrates, 2.9g fiber, 5g sugar, 1.1g protein