I realize it’s now September which typically means all things apple and pumpkin, but I am holding onto summer with this fresh and light Mango Avocado Salsa! It’s really something that can be enjoyed anytime throughout the year with SO MANY different things. Perfect for game day dipping or throwing on top of chicken, shrimp, tuna, or carnitas! Make a big batch at the beginning of the week and keep it in the fridge for up to 4 days.

This is whole30 compliant as long as you don’t put it in tacos or eat it with chips 🙂 Grill some chicken or shrimp and serve in a bowl over caulirice or zoodles = perfection!

It doesn’t get much simpler than this, my friends!

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Mango Avocado Salsa

Yield: 8 people
Prep Time: 10 minutes
Total Time: 10 minutes
A sweet & spicy, light & refreshing app or topping for your favorite protein!
5 from 1 vote
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Ingredients

  • 1 cup mango, diced
  • ½ red onion , diced
  • 1 avocado, diced
  • ¼ cup fresh cilantro, coarsely chopped
  • 1 jalapeno, seeds/stem removed and chopped
  • ¼ tsp sea salt
  • 1 lime, juiced

Instructions
 

  • Combine all ingredients in a bowl 1-2 hours before you plan to eat (to let the flavors come together a bit!) Serve with your favorite chips or on top of chicken/shrimp, tacos, etc! Store in the fridge for up to 4 days.

Nutrition

Calories: 58kcal, Carbohydrates: 7g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 75mg, Potassium: 182mg, Fiber: 2g, Sugar: 3g, Vitamin A: 317IU, Vitamin C: 15mg, Calcium: 10mg, Iron: 1mg
Course: Appetizer
Cuisine: Mexican
Calories: 58
Author: Mary Smith