Thursday, January 19, 2012
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Mango Avocado Salsa

I have confessed my love of avocado many many times. I freaking love those things. I believe that avocado is one of those foods you can add to almost anything and it’ll taste better. I love using avocado to add creaminess to salads.

Obviously one of the best ways to enjoy avocado is on top of a tortilla chip. The mango in this salsa provides a nice sweetness to balance out the red onion. I made a double batch of this Mango Salsa when we had some friends over and this was the first dish to get devoured. It’s amazing.

One Year Ago: Pomegranate Cranberry Quinoa Salad
Two Years Ago: Gooey Bars
Three Years Ago: Crockpot Tamale Pie and Inauguration Day Cupcakes
Four Years Ago: Clam Chowder

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Mango Avocado Salsa

Yield: Serves 5

Ingredients:

1 mango, peeled and diced
1 avocado, peeled and diced
1 Roma tomato, seeded and diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
1/4 cup chopped fresh cilantro
Juice from one fresh lime
1/2 cup chopped red onion
1 Tablespoon olive oil
Salt and pepper, to taste
Tortilla chips, for serving

Directions:

Stir together all ingredients in a medium bowl. Cover and let the flavors blend in the refrigerator for at least 30 minutes before serving.

Recipe from Pennies on a Platter

Appetizers / Snacks, Side Dish
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5 Responses to “White Chocolate and Blueberry Cupcakes”

  1. #
    1
    MrsPresley — October 9, 2007 at 3:04 am

    yum! those look beautiful 🙂

  2. #
    2
    Beth G. — October 9, 2007 at 5:47 am

    Those look awesome!! I love blueberry everything 🙂

  3. #
    3
    Amber — October 11, 2007 at 1:15 am

    Awww, these are so cute! I love them. Great job.

  4. #
    4
    小a — January 12, 2010 at 4:34 am

    do you need to chill the frosting before you spread them on the cupcakes?

  5. #
    5
    Jen — January 12, 2010 at 1:25 pm

    I don’t think I chilled the frosting. But you definitely can.

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