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.

3 large mango, peeled, seed removed, and diced

3 tablespoons onion, chopped

3 tablespoons apple cider vinegar

9 tablespoons chopped arugula or watercress

¾ cup freshly squeezed lime juice

1 to 2 teaspoons extra virgin olive oil, if desired

1 ½ cups canned crushed pineapple

6 Roma tomatoes, seeds removed and diced

Stir until well blended. Refrigerate any remaining salsa.

Serves 1

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Mango-Lime Salsa