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Take a Trip to the Islands Without Leaving Home

Brighten up a dreary winter day with a splash of island sunshine. This delicious Caribbean-inspired salsa is the perfect accompaniment to fresh fish or poultry. Alternatively, pile atop baby spinach greens for an unexpected light lunch. The creamy avocado provides heart-healthy monounsaturated fat and the sweet mango offers vitamins A and C. Jicama, which has a similar consistency to crisp water chestnuts, adds crunch while providing additional vitamin C and fiber.

Avocado and Mango Salsa

Ingredients:

1 ripe avocado, peeled and diced
1 cup chopped ripe mango
1 jalapeño pepper, seeded and finely chopped
1/2 cup chopped jicama
Juice of 1 lime, about 2 Tbsp.
2 Tbsp. extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
1/4 cup cilantro leaves, chopped

(As always, for the very healthiest recipe choose organic products as much as possible)

Instructions:

In a mixing bowl, combine the avocado, mango, jalapeño, jicama, lime juice and olive oil. Season to taste with salt and pepper. Gently toss the ingredients together, cover with plastic wrap and refrigerate for at least 20 minutes, allowing the flavors to meld. Top with cilantro before serving.

Makes 12 servings (1/4 cup each).
Per serving: 60 calories, 5 g total fat (<1 g saturated fat),
5 g carbohydrate, 0 g protein, 2 g dietary fiber, 50 mg sodium