Back when we were avoiding tomatoes, I stumbled on this gem of a recipe for corn-free and tomato-free salsa. It’s seriously awesome. I brought it to a church baby shower and people asked me for the recipe kind of good. Regular people – people without food allergies!

Use a really ripe mango (here’s how to cut it: http://startcooking.com/blog/217/How-to-Peel-a-Mango) and a fairly ripe avocado. Change up the acid – use lemon juice, lime juice, rice vinegar or whatever else you like. Use a yellow onion if red ones aren’t handy, it really doesn’t matter. I happen to like the flavor of yellow onions better, but red ones are more colorful and attractive in the mix.

Mango Avocado Salsa

1 mango – peeled, seeded and diced

1 red bell pepper, seeded and diced

3/4 cup chopped red onion

1 tablespoon white sugar(you could use your corn-free xylitol here)

1 tablespoon olive oil

2 tablespoons white wine vinegar

1 avocado – peeled, pitted, and diced

1 teaspoon sea salt

Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with sea salt.

Let me know when you try it!

http://allrecipes.com/recipe/avocado-mango-salsa-2/detail.aspx?event8=1&prop24=SR_Title&e11=mango%20avocado%20salsa&e8=Quick%20Search&event10=1&e7=Home%20Page

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