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Avocado Cucumber Mango Salsa (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 05/15/2014 - I’m a big salsa lover, and I love to make new salsa recipes and try them at home. When I get a good one, I like to incorporate it into my regular seasonal salsa rotation.
This recipe blends avocado, cucumber, mango and tomato with just the right amount of onion, cilantro and jalapeño to deliver a delightful zesty fruit salsa that is sure to disappear quickly.
- 3 yellow mangoes - peeled, seeded and diced
- 1 cucumber - peeled, seeded, and diced
- 1 cup diced tomatoes
- 1 avocado, peeled, seeded and diced
- 2 jalapeño peppers, seeded and finely chopped
- 1 large onion, finely diced
- 1 clove garlic, minced
- ⅓ cup chopped fresh cilantro
- zest and juice of 1 or 2 fresh limes, to taste
- salt and pepper to taste
Stir together the mango, tomato, cucumber, jalapeño pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.
Stir in avocado right before serving with warm tortilla chips.
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