Fruit Salsa

I love a good salsa.  It can liven up the most boring of meals and bring new life to everyday salads.

I called this a ‘fruit’ salsa as officially tomato is a fruit so the only non-fruit  is the onion.   I didn’t have any fresh herbs available (unusual for me) but this was just as delicious without.  As a variation, I sometimes I add chopped garlic.

As a side with meats, this is delicious2017-02-21_16-56-05_507 but I particularly loved this salsa served with some salmon fillets I was cooking (Maple and Mustard Glazed Salmon with ‘Leftovers’).


1 avocado, peeled and diced
½ to 1 mango, peeled and diced
1 red onion, finely chopped
2 slices of fresh pineapple, peeled, cored and diced
6 to 8 baby plum tomatoes, chopped
Glug of extra-virgin olive oil
Juice of half a lemon
Chopped parsley or coriander if available


Mix everything together in a bowl and refrigerate until required.


Delicious, delectable Fruit Salsa

This salsa will keep for two or three days in the fridge.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
This entry was posted in Miscellany, Salads, Vegetarian and tagged , , , , , , , , , , , , , . Bookmark the permalink.

1 Response to Fruit Salsa

  1. Pingback: Maple and Mustard Glazed Salmon with ‘Leftovers’ | Robbinn's Recipes

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