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 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.