Recipes/ Savory/ Sides, Spreads & Stuff

Mango Avocado Salsa (vegan)

I am writing to you from the heartland in Chicago, IL! I am here visiting my sister’s family and, among other things, am enjoying incredible food! Tonight’s dinner was inspired by one of her favorite food blogs, Against All Grain. After an indulgent lunch (when a lunch includes dessert it qualifies as indulgent in my book) we were looking for some lighter fare and wanted to make use of the salmon in the freezer. We opted for a single-dish meal: a blackened salmon with fresh salsa. With a few tweaks to the salsa it became the centerpiece of the meal and I ended up scraping the bowl clean by the end of the night.

Salsa is used loosely here; think mango guacamole. It’s a dish that’s nearly impossible to mess up and rests on a few simple ingredients, the fresher the better. Its recipe pairings are endless…tacos, salad topping, meat/fish salsa, vegetable or chip dip…the list goes on and on! Get creative. Throw in some extra spices or adjust the flavor with some pomegranate seeds or roasted nuts. Most importantly, ENJOY!


1 full ripe avocado

1/4-1/2 cup of chopped cherry tomatoes

1 mango

1 jalapeno, de-seeded and diced

1 small red onion, diced (about 3 tablespoons)

1 tablespoon citrus juice (we used lime)

Salt and pepper


Slice the mango and avocado similarly, avoiding the pit to create a tiny grid with your knife.

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Scoop the cubed avocado into a large mixing bowl. Invert the mango so that the squares pop out and using your finger or a spoon, add the cubes to the bowl as well.

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Mix in the diced red onion, jalapeno, and cherry tomatoes. Pour in the citrus juice and stir thoroughly.

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Add in 2-3 teaspoons of salt and pepper. Cover and refrigerate until ready to serve. We served our salsa over blackened salmon!

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