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For those of us in the Northern Hemisphere, spring is officially here. Things are warming up and we get to enjoy delicious summer fruits and lighter meals again. Here is a recipe that incorporates my favorite summer fruit – mangoes – in a light, refreshing, and healthy salsa. This fruity salad is ideal for a warm spring or summer lunch and also works as a dinner when paired with grilled chicken or a piece of pan-seared salmon.
Tangy Mango Salsa Salad
This fruity salad is ideal for a warm spring or summer lunch and pairs with grilled chicken or a piece of pan-seared salmon.
- 1/2 mango cubed
- 1/2 cup red bell pepper capsicum, chopped
- 1/4 cup green bell pepper capsicum, chopped
- 1/4 cup green onion spring onion, chopped
- 1/4 cilantro finely chopped
- 1/2 avocado chopped
- 2 tbsp white wine vinegar
- 2 tbsp sweet chili sauce
- 1 tbsp olive oil
- Salt and pepper to taste
Add chopped bell peppers, avocado, and mango into a bowl and mix.
Add finely chopped cilantro and green onion and mix.
Mix all the dressing ingredients together in a separate bowl.
Add dressing to salad and toss thoroughly.
There are sweet chili sauces available that are made with stevia and have no sugar in them. Alternatively, sweet chili sauce is very easy to make on your own so you can control your ingredients. Therefore, this recipe can be compliant on all levels as long as you are careful with the sweet chili sauce.