Tuesday, June 8, 2010

Mango Avocado Salsa

I hiked the Arch Rock trail at Pt. Reyes last weekend and it was a beautiful trip. The marine layer burned off early leaving many hours of gorgeous sun and sights-

My first taste of summer, my hike left me craving more and I made the following salsa to curb my Pt. Reyes cravings. Try to use avocados that aren't too ripe and will maintain their shape. Light, fresh, and sweet, serve this salsa with tacos, tortilla chips, or on top of grilled fish.

Mango Avocado Salsa

1/2 cup diced sweet red onion
1 tablespoon rice vinegar
1 large avocado cut into 1/2 inch cubes
1 large mango cut into 1/2 inch cubes
1 jalapeño pepper, seeded and diced
1 lime, juiced
1 ts kosher salt
2 tablespoons chopped cilantro
~ 1 tsp. cayenne pepper (to taste)

- In a medium bowl, combine red onion, vinegar, lime juice, avocado, mango, jalapeño, and salt. Let mixture rest for 20-30 minutes
-Add cilantro and cayenne pepper. Gently toss and serve.

Adapted from: Everyday Greens, Annie Somerville


  1. wow check you out - love the blog! i'll have to try this, looks amazing, hope you're doing well :)

  2. This recipe reminds me of one that Corey and I threw together, although we used Fuji Apples - finely chopped - instead of mango. letting the apple sit for a few hours in the salsa helps mellow out the sweetness and gives it a nice fusion of spicy - sweet while having the texture effect of jicama!

    we'll try your mango salsa sometime soon im sure :)

    great work on the blog! the pictures, as always, look awesome!