Mango-Lime Salsa

Mango-Lime-Salsa
The sweet from the mango and the tart from the lime juice in this salsa go well with veggie burgers and as a dip for corn chips. Recipe used with permission from Cathy Gallagher and Barbara Schugt, the authors of Veggie Power Burgers.

Ingredients

 1 large mango, peeled, seed removed, and diced
 1 tablespoon (14 g) onion, chopped
 1 tablespoon (15 ml) apple cider vinegar
 3 tablespoons (43 g) chopped arugula or watercress
 ¼ cup (60 ml) freshly squeezed lime juice
 2 tablespoons (30 ml) extra virgin olive oil
 Salt and pepper to taste
 ½ cup (113 g) canned crushed pineapple
 2 Roma tomatoes, seeds removed and diced

Instructions

1

Stir until well blended. Refrigerate any remaining salsa.

Serves 1

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

Ingredients

 1 large mango, peeled, seed removed, and diced
 1 tablespoon (14 g) onion, chopped
 1 tablespoon (15 ml) apple cider vinegar
 3 tablespoons (43 g) chopped arugula or watercress
 ¼ cup (60 ml) freshly squeezed lime juice
 2 tablespoons (30 ml) extra virgin olive oil
 Salt and pepper to taste
 ½ cup (113 g) canned crushed pineapple
 2 Roma tomatoes, seeds removed and diced

Directions

1

Stir until well blended. Refrigerate any remaining salsa.

Serves 1

Mango-Lime Salsa