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.
1large mango, peeled, seed removed, and diced
1tablespoonapple cider vinegar
3tablespoonschopped arugula or watercress
¼cupfreshly squeezed lime juice
1 to 2 teaspoons extra virgin olive oil, if desired
½cupcanned crushed pineapple
2Roma tomatoes, seeds removed and diced
Stir until well blended. Refrigerate any remaining salsa.