mango, avocado, and cucumber salsa
I love Hispanic-inspired flavors and keep Spanish oregano and cilantro in my home garden. My herbs are ready to use which inspired this salsa recipe. I also found avocados, cucumbers, and mangoes on sale at the supermarket yesterday. I served this salsa over grilled, Cuban seasoned pork loin chops with a side of Brown Rice & Black Bean Pilaf. It made for a fantastic meal. I hope you enjoy it as much as my family did. I also plan to try it over grilled chicken and both grilled shrimp and fish. Note: You may refrigerate for up to a day ahead of serving.
Blue Ribbon Recipe
There are so many layers of flavor from the sweetness of the mango to the heat from the chili peppers, we couldn't get enough of it. This would be amazing on top of some grilled chicken, pork, or fish. It would be just as good with some tortilla chips. Light, refreshing, and delicious!
Ingredients For mango, avocado, and cucumber salsa
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2 mdmangoes, peeled and coarsley chopped
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1/2 mdred onion, finely chopped
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4 ozcan, diced chillies, thoroughly drained
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1/2 cfresh cilantro, chopped
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1 lgclove of garlic, pressed
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1 mdcucumber, peeled, seeded and diced (set in colander, salt heavily and allow to throw its water)
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1 lgavocado, seeded, peeled and diced
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1/4 colive oil, extra virgin
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1 tspsalt or to taste
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1/2 tspcrushed red pepper flakes, or to taste
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1 mdlime, juiced
How To Make mango, avocado, and cucumber salsa
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1Rinse and dry the diced and salted cucumber. Mix the cucumber with the rest of the first seven ingredients. -
2Season with salt and red pepper flakes to taste.
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3Stir in olive oil and lime juice. Serve at room temperature. (If refrigerated, remember to allow salsa to come to room temperature before serving).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
