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Mango Avocado Salsa

May 9, 2012

One of the many wonderful things about salsa is there are no shortage of excuses to make it.  Any time of year, any weather, any occasion, there is a salsa to fit the bill.  This most recent concoction folded beautifully into a pre-Cinco de Mayo/ baby shower (yes, Fresh Lime Margaritas were included, of course! ).

Mango Avocado Salsa combines sweet tart mango with creamy avocado spiked with red onion and jalapeño and doused with lime.  This palate pleasing mix is equally at home on a piece of grilled salmon or chicken as it is on a tortilla chip or quesadilla.  It is the kind of dip that makes you want to whip up another batch as soon as the first is gobbled up.  If you are unsure how to cut a mango check out this post.  I would love to hear what creative ways you come up with to serve this salsa!

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This has been a cleansing week.  No work for me and no school for the kids means that we had a lot (too much?) time around the house.  Complications outside our control kept us from adventuring in the way we might otherwise.  The upside is that the floors are swept, the drawers organized, and the piles of recipes are neatly filed away.  This house is clean. Most importantly, the last of the holiday cookies and sweets have happily made their way (on way or another) into a better place, out of my reach.  I mean, who really wants to be looking at a cookie on January 5th?  Not me.

Though I am not swearing on to a year of clean eating, or anything as drastically healthy as that, I do find that the foods I crave are those which lack the butter, bacon, and sugar indulgences of the holidays.  This recipe I share with you today is probably the complete opposite of the holiday foods which filled my gut (and yours?) the last couple of months.  Fresh, mostly raw, brightly colored, acidic.  This salad is exactly what I want to eat right now (which works out well since our Satsuma tree is going gangbusters and someone has to eat all that fruit!)

Orange and Beet Winter Salad pairs bright juicy orange with paper thin slices of roasted beet, creamy avocado, and crunchy toasted sunflower seeds.  The greens are an accent instead of the foundation of this dish.  Eat this now and enjoy it, I know I am.

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