Mango and Avocado Salsa

Name: Mango and Avocado Salsa
Ingredients: 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

8 ingredients

13 steps

Ingredients

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

Directions

1

Mix all of the ingredients together then do a FASS check.
2

For optimal flavor, let the salsa sit for 30 minutes.
3

Substitute tomatoes or papaya for the mango.
4

For a beautiful fall salsa, and the ultimate antioxidant rush, substitute 1/2 cup of pomegranate seeds for the mango.
5

Goes with My Familys Favorite Chicken (page 111), as well as fish, grilled chicken, and salads.
6

Store in an airtight container in the refrigerator for 4 days.
7

(per serving)
8

Calories: 30
9

Total Fat: 2.3g (0.3g saturated, 1.6g monounsaturated)
10

Carbohydrates: 3g
11

Protein: 0g
12

Fiber: 1g
13

Sodium: 40mg