I was browsing my iPad photos the other day – the majority of which are dogs and food – and one struck me that I totally forgot about. It’s a salsa I made when I was home for Father’s Day and it’s absolutely vibrant, so I wanted to share it.
Not only is it quick and easy (if you can chop food, even in rough squares, you’re golden), it’s gorgeous to look at and a very refreshing dish. This is also something I eyeball – which I rarely do, since anything devoid of exact measurements scares me juuuuust a little bit.
All you need to do is chop the following into little bits:
- 1 mango
- 1 avocado
- 1 tomato
- Red onion, and I’m not going to say a whole one, but as much to your liking. Red onions are potent, so do as you will.
Sprinkle in some fresh dill and a squirt or two of lime juice, then mix it all together. Please be gentle, however, because the avocado will go rogue if you aren’t nice to it.
We coupled this with my mother’s amazingly grilled lobster tail, scallops and shrimp (covered in simply lemon and butter) and it was decidedly one of the best meals I’ve had….well, pretty much ever.