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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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An Aussie version of the usual favorite, by Debi of Way Down Under . Debi likes this with barbecued meat of any type. Ingredients:
1 large fresh mango |
1 large avocado |
1 spanish onion |
1/2 pint cherry tomatoes (about half pint) |
1 small red fresh chili pepper, seeded and finely chopped |
1 cup extra virgin olive oil |
1 teaspoon balsamic vinegar |
2 tablespoons freshly chopped parsley |
1 teaspoon chopped fresh oregano |
black pepper |
salt |
Directions:
1. Slice mango down either side of stone (the seed).
2. Remove flesh and cut into bite sized cubes.
3. Peel avocado, remove stone and cut into cubes.
4. Dice onion finely.
5. Combine mango, avocado and onion in large bowl.
6. Quarter cherry tomatoes.
7. Fold gently through the mango mixture.
8. Combine chili, extra-virgin olive oil, balsamic vinegar, herbs, salt and pepper in a small bowl and whisk.
9. Pour over salsa and toss gently.
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