Mango Avocado Salsa
I have confessed my love of avocado many many times. I freaking love those things. I believe that avocado is one of those foods you can add to almost anything and it’ll taste better. I love using avocado to add creaminess to salads.
Obviously one of the best ways to enjoy avocado is on top of a tortilla chip. The mango in this salsa provides a nice sweetness to balance out the red onion. I made a double batch of this Mango Salsa when we had some friends over and this was the first dish to get devoured. It’s amazing.
One Year Ago: Pomegranate Cranberry Quinoa Salad
Two Years Ago: Gooey Bars
Three Years Ago: Crockpot Tamale Pie and Inauguration Day Cupcakes
Four Years Ago: Clam Chowder
Mango Avocado Salsa
Yield: Serves 5
Ingredients:
1 mango, peeled and diced
1 avocado, peeled and diced
1 Roma tomato, seeded and diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
1/4 cup chopped fresh cilantro
Juice from one fresh lime
1/2 cup chopped red onion
1 Tablespoon olive oil
Salt and pepper, to taste
Tortilla chips, for serving
Directions:
Stir together all ingredients in a medium bowl. Cover and let the flavors blend in the refrigerator for at least 30 minutes before serving.
Recipe from Pennies on a Platter
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Scallop mango salad is one of my favorites! Everytime it is on the menu somewhere I order it. I’ll have to try making it myself b/c this looks delicious!
I always have a hard time remembering to half recipes! This looks delicious – if you make it again with the mango chutney, you’ll have to let us know how it goes!
Regarding the olive oil, I highly recommend using an extra-virgin variety since those types of oils seem to enhance the flavors of the foods you add them to.
My favorite brand of olive oil is by Holy Food Imports.