Did you know that with a few colorful additions to your menu you can add an abundance of healthful benefits? Phytonutrients, the compounds that give fruits and vegetables their colors, are also key to keeping our bodies healthy. And eating a rainbow of colors provides the best protection against numerous diseases from cancer to heart disease.
Beyond the health benefits, there is an aspect of joy that comes from sitting down in front of a beautiful array of colors. Additionally, research done at the University of Illinois at Urbana-Champaign found that we tend to eat MORE if the serving includes a variety of colors – this is a good thing when it comes to fruits and vegetables!
To that end – I’m sharing with you my simple but tasty recipe for mango salsa. This salsa has the perfect balance of sweet and spicy and pairs best with a dish that also has a bit of heat to it.
Mango Salsa Recipe
- 1 Red Pepper (seeds removed)
- 1/4 Mango
- 1/2 Avocado (very soft and ripe)
- 1 Jalapeno (seeds removed)
- 1/4 Lemon (cut into two lengthwise pieces)
Slice the red pepper, avocado, and mango and then cut each slice into small pieces. Do the same for the avocado, handling with care as it will be more fragile.
Add everything into a bowl and sprinkle with a pinch of sea salt. Then squeeze both pieces of lemon over the top. Mix together carefully – the avocado is fragile and will become mush if you mix too strenuously.
My “go to” dish is to pair this with a blackened mild white fish, like the Walleye in the photo above. Place the fish on a bed of couscous, arrange the salsa on top, and add a side of baby spinach tossed in a fruit-infused olive oil (my favorite is the Kiwi infused oil from The Oil and Vinegar Cellar in Leavenworth, WA.)
Add a chilled bottle of Sashay Rosé from Frichette Winery and you are set with a perfect meal to wow your friends and family.
I would love to hear from those readers who tried this recipe – what did you pair it with?
