Mango Avocado Salsa (Paleo, Real Food, Vegan, Whole30)

My family just came back from a quick trip to both Michoacan and Jalisco, Mexico visiting family and we were welcomed in Vegas with lovely weather! Nice weather means more outdoor cooking and outdoor cooking means quick and easy dishes to go with grilled veggies and meats.

Avocado salsa is full of good fat, flavor, and super easy to make. This recipe is a perfect served on top of grilled fish, steak, or chicken, and lends itself to scooping with raw vegetables.

For this recipe, pebbly skinned avocados are recommended for better flavor, I leave the avocado chunky here, but it can be mashed up with a fork (before adding the rest of the ingredients) if you prefer a smoother guacamole-like texture.

And please, please, please remember to season the salsa well. Avocados are pretty bland on their own, and though they are paired here with bright and fresh flavors, good salt is needed to bring it all together. And though fresh lime juice almost always typically used in chunky salsas, fresh lemon juice works well in a pinch!

For extra tasty heat, 1/2 habanero chile (stemmed and seeded) may be added to the salsa - and is highly recommended!

Mango Avocado Salsa

3 ripe avocados, peeled, pitted, and diced into 1/2 inch cubes
1 ripe mango, peeled, pitted, and diced into 1/2 inch cubes
1/2 small red onion, peeled and diced
2 tablespoons fresh lime juice, plus more to taste (not bottled)
1-2 tablespoons fresh cilantro, chopped
1/2 tablespoon olive or avocado oil
salt, to taste (start with 1/2 teaspoon and add more as needed)
1/2 fresh habanero, stemmed, seeded, and finely diced (optional)

Place all of the ingredients in a medium glass bowl - stir well to combine. Add additional fresh lime juice and salt, if needed.

Serve immediately. Store leftovers in a covered container in the refrigerator.

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