This is a super fast, fresh salsa that jazzes up everything from seafood to tacos, rice and beans. I served this with some Mexican style seared shrimp and scallops last week and it was delicious. I am always looking for ways to add healthy flavor to a simply grilled piece of chicken or fish and this salsa is a perfect solution. I think a nice variation of this recipe would be to add some black beans, tomato, corn or cilantro (or all of the above).
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Fresh Mango Avocado Salsa Ingredients: 1 mango, peeled, pitted and diced (about 1 1/2 cups) 1 large avocado, peeled, pitted and diced 1 large shallot, diced 1 jalapeno chile, seeded and finely diced (about 1-1.5 tablespoons) 2 tablespoons finely chopped fresh mint 2 tablespoons fresh lime juice Instructions: Mix all ingredients in a medium bowl. Season to taste with salt and fresh pepper (optional). Cover and chill for at least a half hour if possible. Add more fresh lime juice before serving (optional). This salsa will keep for up to a day in the fridge without the avocado browning. |
Recipe courtesy of Bon Appetit June 2009 issue
Salsa alongside seared shrimp and scallops, black beans and corn tortillas
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