Do you ever come across a recipe that you find yourself making every other day? This began innocently enough as a side to grilled salmon (see Moroccon Salmon). Quickly, though, its versatility with other meats became evident. Soon I began spiraling out of control tossing it into salads as an alternative to dressing, cavalierly spooning it onto steamed kale, and yes, eventually just eating it straight from the bowl. Sad but true. Admitting I have a problem hasn’t helped. So instead, I’ll share it. But know you’ve been warned!
- ripe mango (Kent variety is great if you want to avoid stringy mangoes)
- firm avocado
- 1/4 red onion
- 1 to 2 cups boiling water
- 1/4 cup fresh chopped cilantro
- juice of one lime
- juice of half a lemon
Peel and dice the mango and avocado. Place in a medium bowl with chopped cilantro. Finely chop the onion. Place in a sieve. Hold over sink and slowly pour boiled water over the chopped onion. This takes the edge off of them while preserving a delightful crunch. Add to rest of ingredients in bowl along with lemon and lime juice. Mix well and chill. Serve on anything you can imagine this being good with because it is!