Avocado Mango Salsa II
By Chef Heidi Allison


1 Keitt Mango (or Organic Mango) peeled and diced

1 Organic Avocado, peeled and diced
1 Serrano Chile, seeded and diced
1/2 cup Red onion soaked in cold water for 10 minutes and drained
3 tablespoons Cilantro,finely chopped
2 tablespoons Organic Lime juice, freshly squeezed
2 tablespoons Organic Valencia Orange juice freshly squeezed
1 pinch Kosher Salt and Black Pepper to taste


Combine all of the ingredients and serve.

From the Author Heidi Allison:
The mango should be only slightly soft to the touch - if it’s too ripe, this fruit will lose its shape and dissolves into the salsa. Try this refreshing salsa with grilled fish.