OOOh just so yummy. This was easy and tangy with a touch of sweetness and a whiff of the summer. Use it as a side to your Mexican or Indian dishes. Plus it’s a super side dish for all-round barbecues. We even ate the leftovers with breakfast! If you want to make this a real hefty side salad, a vegan or vegetarian meal add a can of black beans and watch the color come alive and keep you fortified all day!
Mango Salsa
March 30, 2020
: 2 cups
: 15 min
: Easy
Ingredients
- 1 medium mango peeled and diced
- 1 medium avocado peeled and diced
- 1 medium red onion peeled and diced
- 1 medium tomato washed and diced
- 1 red bell pepper washed and diced
- 1 batch of cilantro washed, stems cut off, diced
- 2 lime, juiced
- Himalayan salt to taste
- Pinch of cumin
- pinch of smokey chili powder (optional)
Directions
- Step 1 Mix all clean and diced mango, avocado, onion, tomato, bell pepper, and cilantro in a medium bowl.
- Step 2 Squeeze the juice from 1 lime over the mixture. Avoid seeds! Give it a stir.
- Step 3 Add salt and seasoning to taste.
- Step 4 Serve with slices of lime and a spray of cilantro on the top!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
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