This recipe is flexible. Add or subtract ingredients as your tastes and seasonality dictate.
Avocado Mango Salsa
Serves 4-6 as a condiment or side.
1 large ripe Hass avocado, peeled and diced
1 large mango, peeled and diced
1 jalapeno, stemmed and seeded, minced (If you like heat, feel free to leave the stems or add more jalapenos)
1 cup cherry tomatoes, quartered (Only if in season or local. Mealy, underripe, sad tomatoes are to be avoided)
1 lime, washed, zested and juiced
2 spring onions, white and light green parts thinly sliced
1/3 cup cilantro, finely chopped (optional)
Combine all ingredients in a bowl no more than one hour before serving. Cover until ready to serve. If you have leftovers, sprinkle a little extra lime juice on the salsa and refrigerate covered. The salsa is best the day it is made.
Nutritional awesomeness: This is a nutritionally dense salsa! The avocado is a good source of healthy monounsaturated fat, fiber, potassium and folate. Avocados contain over 20 vitamins and minerals. Mangoes are an excellent source of Vitamin C and Vitamin A. They are a good source of fiber, Vitamin E, Vitamin K, and potassium. Jalapenos are an excellent source of Vitamin C, and a good source of fiber, Vitamin K, Vitamin B6 and folate. The cherry tomatoes are also an excellent source of Vitamin C and Vitamin A. They are a good source of folate, potassium, and lycopene. Limes are an excellent source of Vitamin C. You won't die of scurvy eating this salsa. Moving on...spring onions are an excellent source of Vitamin K, Vitamin C, and Vitamin A. They are a good source of folate, iron and potassium. And last but not least, you have cilantro (yay for green food!), which is packed with vitamins, including thiamin and zinc, Vitamin K and Vitamin E. Whew! In short, eat this salsa...it's lick-the-plate delicious and it's good for you!