Tuesday, July 6, 2010

Mango Avocado Salsa

Summer is the perfect time to take advantage of big, fresh tastes like mango, avocado, cilantro and lime. Make this salsa with grilled fish for a light and flavorful dinner, or serve with a vegetable quesadilla to revitalize your lunch routine.

Above: Pan-seared sea bass on a bed of arugula greens and mango avocado salsa, topped with crispy leeks.

Mango Avocado Salsa
yield: 2 cups (enough for 2 dinner portions, or 1 portion of salsa dip)

1 ripe mango
1 avocado
1 red bell pepper
1 shallot (small, purple onion look-alike)
1 leek (cut off the woody green top and just use the white bottom bit, but trim the roots)
1 ear of corn, grilled and cleaned off cob (see yesterday's post)
1 jalapeno pepper
1/4 bunch of cilantro, rough chopped
1 lime, juiced and zested
salt and pepper

1. If you're using the salsa as a bed for grilled fish, thinly slice all the vegetables and combine. It will resemble a shoe-string salad. If you're making a salsa for chips or dips, chop everything into rough squares.
2. Toss with the cilantro and lime juice and zest. Season with salt and pepper to taste.

1 comment:

  1. yum! making this tonight. xxxo