AuthorHeather BlakeCategoryAppetizers, Breakfast, Condiments, Dairy free, Dips, Fruit, Gluten-free, Salad, Vegan, VegetarianDifficultyBeginnerFresh, sweet, tangy, and sooo addictive! This salsa can be made a day in advance and will be the star of any picnic or potluck!
3 small mangos (or 1-2 large)
½ red bell pepper
1 handful fresh cilantro
1 lime, juiced
1 pinch salt & pepper
1 tsp olive oil (optional)
¼ cup red onion, minced (optional)
1
Combine all ingredients in a glass container. Mix well and refrigerate for 1 hour or overnight.
Serve over quinoa, fish, lettuce, or eat it right out of the bowl!
Ingredients
3 small mangos (or 1-2 large)
½ red bell pepper
1 handful fresh cilantro
1 lime, juiced
1 pinch salt & pepper
1 tsp olive oil (optional)
¼ cup red onion, minced (optional)
Directions
1
Combine all ingredients in a glass container. Mix well and refrigerate for 1 hour or overnight.
Serve over quinoa, fish, lettuce, or eat it right out of the bowl!
