Tomato, avocado and mango salsa

Tomato, avocado and mango salsa

By
From
Thrive on Five
Serves
4
Photographer
Dan Jones

Great as a dip, or – chopped more coarsely – a really vibrant and chunky salad to accompany fish or meat. If you like a hotter salsa, substitute jalapeño peppers for the green pepper.

Ingredients

Quantity Ingredient
1 small ripe mango, (160g)
2 large tomatoes, (160g)
1 avocado, (160g)
1/2 green pepper, (80g)
or 2-3 jalapenos, if you like it hot
1 small red onion
1 red chilli, deseeded
1 tablespoon finely chopped mint leaves
2 tablespoons finely chopped coriander
sea salt
freshly ground black pepper
1 lime, juiced
1 tablespoon extra virgin olive oil, (optional)
a few basil leaves, torn, to serve

Method

  1. Cut off the mango ‘cheeks’ on either side of the large seed and cut a criss-cross pattern in each. Turn each half inside out, then cut off the cubes of flesh.
  2. Chop the mango, tomatoes, avocado and green pepper finely if you want a salsa, or more coarsely if you want a salad.
  3. Finely chop the onion and chilli.
  4. Mix everything together with the mint and coriander and season with salt, pepper, lime juice and oil (if using).
  5. Finish with the torn basil leaves.
Tags:
Healthy
five a day
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