In an effort to make up for my complete lack of culinary creativity that has lasted...well, my entire pregnancy, I made avocado-mango salsa tonight.
Oh my word! I think I made up some serious ground. It was amazingly flavorful. I served it on blackened salmon, but seared salmon would be great. And jerk chicken would be fabulous. This would be great on chips as an alternative to pico.
People, this salsa was so good. My husband and I were eating it with a spoon while the salmon cooked.
And I have virtually no pictures because things were a little wild around my house.
We had just gotten home from the girls' swimming lessons, this boy:
was bent on following me around the kitchen, sticking his head up my dress (his new favorite game) (it's apparently hilarious), and the girls were really hungry. Plus, the girls were cold and trying to change from their bathing suits into their pajamas and my husband had just gotten home from work! And did I mention that Teddy was WILD.
Have I mentioned that my puppy is almost one?!? How does a year go so fast?
So anyway, all that to say...I didn't get many salsa pictures. But you know how to make salsa. Just do it. So delicious. So simple. So healthy.
I'm so proud.
For aesthetic reasons, I thought the salsa needed something red - like a finely diced red pepper or a tomato. But I was in a hurry, so here's what I came up with. Feel free to add something red. The flavor was totally awesome without anything else, but I just thought I'd share my red thoughts with you.
2 mangoes, peeled and diced
2 avocados, peeled and diced
1 onion, finely diced
Juice of 2 limes
3/4 tsp salt
1/2 bunch cilantro leaves, minced (about 1/2 cup minced leaves)
Toss ingredients together in a medium bowl. Serve immediately.