Avocados & Mangos were on sale at the market 10 for $10.00. Two of my favorites for only a buck each! I only bought 3 of each, but if I had room in my freezer I’d buy lots more avocados; halve, peel and freeze them. They freeze perfectly and then you can have guacamole anytime. But alas, my freezer is jammed! (A second fridge is on the list of things to buy.)
Anyway, this refreshing salsa is a perfect topper for seafood. I marinated these beautiful fresh tuna steaks in a sesame ginger dressing for about half an hour, meanwhile I prepared the Avocado Mango Salsa. I served it all with CousCous that I seasoned with Cumin, Ginger & Garlic. Since CousCous takes 5 minutes to cook, and I only cooked the Tuna Steaks for about 2 minutes per side, the whole meal came together in a matter of minutes! I topped it off with a little sprinkling of toasted black sesame seeds. It was so good, I can’t wait to have it again… I’m thinking Crab Cakes. 😉
This recipes serves 2 to 4.
1 Avocado, peeled and cubed
1 Mango, peeled and cubed
1/4 cup Red Onion, diced
2 Tbsp Olive Oil
2 Tbsp Lime Juice
1 tsp Cilantro, chopped
Kosher salt and freshly ground pepper, to taste
Add all the ingredients into a medium bowl.
Taste and adjust seasonings, as desired.