This summer salsa is light, refreshing and totally healthy. Mango- Cucumber Salsa is perfect as a side dish, served with chips or atop a spicy grilled chicken or fish.
1 -2sprigscilantroif you like cilantro use 2 otherwise 1 is plenty to marry the flavors of the fruits
½ smbell pepperdiced small
¼smred onionchopped fine
½tspsalt
1lglemon juiced with seeds removed (abt 2 TB)
Instructions
Using a sharp knife, cut mango away from the seed. Cut as close to the seed as you can. Dice mango flesh and pull away from the seed into a glass or plastic bowl. Chop cucumber, bell pepper and onion. Add to the bowl. Mince cilantro into tiny bits and add to the bowl. Add salt and lemon juice. Use a spoon to mix all ingredients thoroughly. Marinade in refrigerator at least 1 hour before serving. Cover and refrigerate any unused portion for up to 3 days.
Notes
The sweetness of the fruit gives a perfect balance to spicy chicken and fish dishes.