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Mango-Lime Salsa

Yield1 Serving

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.


 1 large mango, peeled, seed removed, and diced
 1 tablespoon onion, chopped
 1 tablespoon apple cider vinegar
 3 tablespoons chopped arugula or watercress
 ¼ cup freshly squeezed lime juice
 1 to 2 teaspoons extra virgin olive oil, if desired
 ½ cup canned crushed pineapple
 2 Roma tomatoes, seeds removed and diced

Stir until well blended. Refrigerate any remaining salsa.

Serves 1