Mango and Avocado Salsa
- 1 cup diced mango
- 1 cup diced avocado
- 3 tablespoons finely diced red bell pepper
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon sea salt
- Pinch of cayenne
- Mix all of the ingredients together then do a FASS check.
- For optimal flavor, let the salsa sit for 30 minutes.
- Substitute tomatoes or papaya for the mango.
- For a beautiful fall salsa, and the ultimate antioxidant rush, substitute 1/2 cup of pomegranate seeds for the mango.
- Goes with My Familys Favorite Chicken (page 111), as well as fish, grilled chicken, and salads.
- Store in an airtight container in the refrigerator for 4 days.
- (per serving)
- Calories: 30
- Total Fat: 2.3g (0.3g saturated, 1.6g monounsaturated)
- Carbohydrates: 3g
- Protein: 0g
- Fiber: 1g
- Sodium: 40mg
mango, avocado, red bell pepper, fresh cilantro, freshly squeezed lime juice, extravirgin olive oil, salt, cayenne
Taken from www.epicurious.com/recipes/food/views/mango-and-avocado-salsa-379291 (may not work)