Mango and Avocado Salsa

By Alissa
From: Gina's Skinny Recipes

I served this with the Salsa Verde Chicken and it was quite delicious.  Would also be good with fish or grilled chicken.  Maybe pork, too?
  • 1 mango, peeled and diced
  • 1 avocado, peeled and diced
  • 1 plum tomato, diced
  • 1 clove garlic, minced
  • 1 jalepeño, seeded and diced
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped red onion
  • 1 tbsp olive oil
  • salt and fresh pepper to taste
Combine all the ingredients and let it marinate in the refrigerator 30 minutes before serving


Comments

  1. hefk4:38 PM

    This sounds amazing and summery.

    ReplyDelete
  2. gwen2:49 PM

    I made this last night! It was fab. FAB.

    ReplyDelete

Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my...
Read more

tomato & corn cobbler

By gwen
This is a delicious late summer dinner , and a one-pot meal at that, if you're willing to turn on your oven. I tweaked a lot of the amounts in the original recipe — the biscuits get really puffy and there weren't enough veggies the way it was written imo. Also for the record, I've tried adding zucchini to this but I don't recommend. INGREDIENTS    3 pints  cherry tomatoes, not cut, any kind (you can also chop big tomatoes in here but take out the pulp and seeds so it doesn't get too watery) 6   ears' worth of fresh corn kernels 1   bunch green onions whites and greens, chopped handful of fresh basil, chopped For the biscuits: 1½   cups  AP  flour 2 1/2   teaspoons   baking powder 3/4   cup   shredded cheddar or swiss cheese, or probably anything a little sharp is fine 3/4   cup  milk with a splash of vinegar or lemon juice (recipe calls for  buttermilk but I haven't been able to tell a difference) ⅓   cup ...
Read more

Chocolate Zucchini Cake

By hefk
My daughter asked for a chocolate cake for her third birthday, so I used this delicious recipe from Simply Recipes. I made this exactly as Elise directed and it turned out great. Ingredients * 2 1/2 cups regular all-purpose flour, unsifted * 1/2 cup cocoa * 2 1/2 teaspoons baking powder * 1 1/2 teaspoons baking soda * 1 teaspoon salt * 1 teaspoon cinnamon * 3/4 cup soft butter * 2 cups sugar * 3 eggs * 2 teaspoons vanilla * 2 teaspoons grated orange peel * 2 cups coarsely shredded zucchini * 1/2 cup milk * 1 cup chopped walnuts or pecans * Glaze (directions follow) Method Preheat the oven to 350°F. 1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside. 2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. 3 Alternat...
Read more