Mango and Avocado Salsa

After the delicious mango black bean salsa I made over the 4th I decided that I would have to make this mango and avocado salsa once I saw it in Food Everyday. It has a lot of the same flavor profiles but takes about a quarter of the time to make.

We found out earlier this summer that Matt is allergic to mangoes. If you are unfamiliar with a mango allergy it presents itself just like poison ivy because mango skin has the same oils as a poison ivy plant, so each time I use mango I have to make sure to clean things right away and not contaminate anything.

Don't these little lovelies look so non-intimidating??? Who knew they could be little rash spreaders!

I doubled the recipe below and served the salsa on top of grilled chicken on a bed of romaine. If you double the recipe, and cook 5 chicken breasts and get 3 romaine hearts it is the perfect amount of food for 6-servings (so for us 3 nights). The avocado stayed nice and green from the lime.



I am a big fan of making big meals and doing leftovers so I only really need to cook every 3 days. That way I can make healthy meals and don't need to stress and grab some of the unhealthy options I may be prone to if I had to cook a new meal each evening (it also cuts down on the dishes which is a big bonus!).

It is a great thing to make on a hot night because the salsa is so cool and refreshing! Exactly what I want when I don't wanna be sweating over a stove.



Mango and Avocado Salad (adapted from Everyday Food)
Makes 3 cups

1 avocado diced
1 ripe mango diced
1 small red onion diced fine
1/4 cup freshly chopped cilantro
1/2 a jalapeno
1 lime juiced
1 Tb. olive oil
1/2 tsp kosher salt

Combine all ingredients in a bowl. I stored this in a fridge for 3 days and it was just perfect, so don't worry if you don't use it right away, it will keep beautifully!