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!