Mango, Tomato and Avocado Salsa

There’s nothing better for a summer BBQ appie!


1 mango, peeled and diced
1 avocado, diced (*see below on how to easily dice an avocado)
4 medium tomatoes, diced (roma works best)
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, crushed
1 teaspoon unrefined sea salt
2 tablespoons fresh lime juice
1/2 small red onion, chopped
1 tablespoons olive oil


In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

*To dice an avocado, take a knife and cut down through the skin, down to the pit and slice all the way around the pit to divide in half. Twist the avocado open so you have 2 halves and discard pit. Criss-cross the cuts to make little squares (like a grid). You can then easily scrape the avacado chunks out by inverting the skin so that the inside is pushed outwards. The pieces will just pop out!

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