Friday, August 02, 2013

Spicy Mango Avocado Salad

This one is another creation that can be eaten "as is" or it can be fancied up by rolling it up into a whole wheat wrap with some lettuce greens.  Better yet, skip the whole wheat wraps, add a can of beans of your choice (rinsed and drained), and wrap it up into a leaf of Romain lettuce! If you are a carnivore, lay atop some grilled fish, chicken or steak to ad a great flavor without any extra fat.

  • 1 large ripe mango (Peeled and cut into half inch cubes)
  • 1 avocado (Peeled and cut into half inch cubes)
  • 2 Tablespoons of fresh chopped cilantro
  • Juice of a good quality lemon or juice of 2 not so good lemons (about 3-4 Tablespoons of juice)
  • 1 small white onion (finely minced)
  • 1 Jalapeno Pepper (finely minced)
  • 3 cups or more of baby spinach (optional)

In a medium bowl, mix all the above ingredients until blended well.  Enjoy!

Some notes:  For information on cutting a mango click here

Regarding avocados, I prefer Hass avocados.  These have the darker skin.  For a tutorial on how to cut an avocado click here  Another quick note about avocados:  Even though the tutorial that I linked (and just about every tutorial on avocados that I could find) advises one to hack the knife into the pit of the avocado to remove it, I don't advise this.  It's dangerous and unnecessary if the avocado is ripe.  I've always been able to use my fingers to pull out the pit. It usually dislodges easily from the meat of the fruit.

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