Mango-Avocado Salsa

Here's healthy recipe #2 in a row. This delicious salsa is the perfect condiment for grilled steak or a grilled chicken breast.

Mango-Avocado Salsa

1 ripe mango

1 bell pepper

2 roma tomatoes

2 large Avocados

1 small red onion

2 limes

1/2 tsp garlic

1 tsp salt

1 tsp pepper

1 tsp hot sauce (about 5 or 6 dashes)

1 tbsp olive oil
1 tbsp freshly chopped cilantro (optional)

Peel the mango and red onion. Chop the mango, pepper, tomatoes, and onion until very fine. This can also be done with a food chopper or a food processor. Mix together in a medium sized bowl. Add the zest and the juice from the limes, the garlic, the seasonings, and the olive oil. At this point, you should have everything except the avocados in the bowl. Mix well, then refrigerate for at least 1/2 hour to meld flavors. Just before service, add the chopped avocado.

A note on bell peppers: Green bell peppers tend to be cheaper. Red, orange, or yellow are slightly sweeter than green peppers, and are often larger in size. You choose what you want.

Try this salsa on a simply grilled chicken breast or steak, with this marinade:

Lime Marinade for any kind of meat, about 4 servings worth:

Zest and juice of 1 lime

1 tbsp Worcestershire sauce

2 tbsp olive oil

1 tbsp chili powder

1 tsp salt

1/2 tsp pepper

Mix together, pour over meat in a ziploc bag. Put in the fridge and let sit for 3-5 hours. Then grill and serve.

This marinade on the meat plus the salsa go very well together, because they have the lime in common. Also, a note here: measuring is overrated. Pour in what looks about right, and call it a day.

More ideas for this salsa include: ~Serve with leftover cooked chicken in a tortilla, or on lettuce, for a simple, delicious lunch. ~Serve with tortilla chips in front of your favorite sports team.