This sweet and spicy salsa is perfect to serve with chicken or fish; is ideal as a dip or used in a gluten-free wrap along with some shredded chicken etc. It’s rather nice to leave on the table with a bowlful of baby gem lettuce leaves and let your guests help themselves, which is what I did recently. We found it so tasty that I made it again later in the week to accompany hot Caribbean Chicken and by the end of the meal, the bowl was empty!
The lime juice prevents the avocado going brown, so this salsa can be made an hour or two in advance and chilled in the fridge. If the lime is not too juicy, use a second one as I did.
1 ripe mango
2 or 3 ripe avocado
1 red onion
½ to 1 chilli (depending on how spicy you like it)
Bunch of fresh coriander
Juice of 1 lime
Good pinch of sea salt
Peel and dice the mango and avocados.
Chop the onion, chilli and coriander.
Mix everything together and chill.
Perfect for lunch on a hot sunny day. Served with shredded Lemon Pepper Chicken and Baby Gem lettuce leaves as wraps.
NB: All photographs on this blog have been taken by me, and are of food I have prepared myself.