Avocado and Mango Salsa
Avocado Mango Salsa MAKES ABOUT 2 ½ CUPS
INGREDIENTS
DIRECTIONS
TIPS
1 cup peeled avocado, cut into small cubes 2/3 cup peeled ripe mango, cut into small cubes ¼ cup green onions, chopped ¼ cup red onion, chopped 1 jalapeno, seeds removed, chopped 1 Tbsp fresh lime juice 2 Tbsp fresh cilantro, chopped 1/8 tsp ground cayenne pepper ¼ tsp sea sal 1. Add all ingredients to a large bowl. Stir until ingredients are thoroughly mixed. 2. Cover bowl and refrigerate for approximately 30 minutes before serving. Feel free to substitute lime juice for fresh lemon juice. For more heat, increase the amount of cayenne pepper and/or add in a few jalapeno pepper seeds. Try this salsa as a topping for grilled wild caught white fish, shrimp or grilled organic chicken. Also great as a salad topper or served on top of quinoa or whole grain rice. Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
INGREDIENTS
DIRECTIONS
TIPS
1 cup peeled avocado, cut into small cubes 2/3 cup peeled ripe mango, cut into small cubes ¼ cup green onions, chopped ¼ cup red onion, chopped 1 jalapeno, seeds removed, chopped 1 Tbsp fresh lime juice 2 Tbsp fresh cilantro, chopped 1/8 tsp ground cayenne pepper ¼ tsp sea sal 1. Add all ingredients to a large bowl. Stir until ingredients are thoroughly mixed. 2. Cover bowl and refrigerate for approximately 30 minutes before serving. Feel free to substitute lime juice for fresh lemon juice. For more heat, increase the amount of cayenne pepper and/or add in a few jalapeno pepper seeds. Try this salsa as a topping for grilled wild caught white fish, shrimp or grilled organic chicken. Also great as a salad topper or served on top of quinoa or whole grain rice. Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
