ewa samples, mango-avocado salsa, header

Yellow mango – avocado salsa (with coconut oil)

I love Spring, its richness (and low prices) of so many fresh fruits and veggies.

It makes me want to eat fresh and raw. I am not any near to say I eat raw a lot. To be able to say that I would have to stop eating all that home-baked breads and pies that I like so much (maybe too much), ah… and ice cream.

Sometimes, I wish my husband wasn’t such a carnivore, but that is his choice… I prefer to spend a little more time in the kitchen preparing two dinners (or lunches) just so I don’t have to eat meat. I think it’s worth it on a long run… and I feel so much better when I don’t eat it. I am not a vegetarian (I used to, though). I spoiled myself with a good and flavorful homemade chicken stock… and all kinds of soups made with it :)

Anyway,

once, after a long trip to a grocery store, which is always a challenge with two kids, we came back exhausted. Husband had quick leftover lunch (with meat) and I was planning to go through the afternoon snacking on some almonds. It didn’t work that way. I was too hungry. Unloading all the groceries I’ve decided to make a salad.
I thought, I came up with a great recipe. Later browsing the Internet I saw I wasn’t the first who invented mango-avocado-tomato salad… and that it actually has a name already: “mango salsa”.

I thought I found my “signature dish” ;)

Ingredients:

1 avocado

1 yellow mango

1 Roma tomato

1/4 red onion

2 Tbsp raisins

2 tsp coconut oil

1 Tbsp almonds, (optional)

salt

pepper

Directions are easy :)

Cut everything into pieces (except raisins) and mix with coconut oil. Add salt and pepper. Sprinkle with chopped almonds.

Enjoy!

I have to add that the coconut oil in this recipe is a MUST!!!


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