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  • Jefferson Adams

    Avocado Cucumber Mango Salsa (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

    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.



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    Photo: CC--Janet HudsonIngredients:

    • 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

    Directions:
    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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