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Avocado Cucumber Mango Salsa (Gluten-Free)
https://www.celiac.com/articles/23638/1/Avocado-Cucumber-Mango-Salsa-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

 
By Jefferson Adams
Published on 05/15/2014
 

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.


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.

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.