Every spring and summer, on Friday nights, we celebrate the end of the work week with a fresh fruit salsa. When the kids are with us, they help me peel the mangos, chop the sweet onion and dice the avocado.
It's the perfect time to recap about the past week of school and work and plan the weekend activities.
This easy fresh recipe is always best if the ingredients are organic and purchased that day, on the way home from work. (In Portland, the best place to buy mangos is New Seasons!)
The flavors are bright and contrast beautifully; the sweet slippery juice of the mango blends well with the sharp tang of onion, the crisp fresh burst of flavor from cilantro. The buttery coolness of the avocado compliments the bright fruity and herbal flavors.
I serve this particular salsa with black bean or blue corn chips and sometimes mix in drained black beans.
Another fabulous way to make it into a hearty nourishing meal rather than an appetizer is to put the chips onto a baking sheet then top them with sauteed chicken chunks and shredded monterey jack cheese and warm them in the oven until the cheese is melted.
Top with fruit salsa and dinner is served!
2 mangos (diced into smallish bits)
1 small sweet onion chopped
1 red pepper diced
2 ripe but firm avocados slipped out of their skins and diced
3 fresh tomatoes chopped
1 bunch of cilantro chopped
1 lime, juiced
First of all... relax! The more you enjoy the process of cooking and the more you focus on making something colorful, fragrant and delicious to nourish you and your family, the better your creation will be.
Chop all fruit and veggies. Sometimes I substitute fresh pineapple for the mangos, it just depends on what fruit looks best in the market that day.
Mix them together gently and squeeze the lime over everything.
*This particular recipe can also a lovely side or topping for grilled fish. Serve warm flour tortillas on the side with shredded jack cheese and black beans and you can have a delicious fruity fish taco that is refreshing to eat in the spring and summer.