This salsa is a great accompaniment to Mojo Chicken.  However, without fail, at some point when nobody’s looking I end up eating it with a spoon.  That’s just how I roll.

Avocado Mango Salsa

• 1 avocado
• 1 mango
• 1/4 red onion
• small handful cilantro
• 2 limes
• salt and pepper

  

Chop up the onion.  I usually like a somewhat fine cut for raw onions, but if you’re a chunky onion person than by all means go for it. This salsa is rustic, so I don’t mind a looser chop.

  

Cut the mango into 1/4 inch chunks.  The best way that I know to do this is to slice off both fat halves of the mango, and then cut the vertical slices that are left.

  

Score each half into 1/4 inch sections and push the inside out.

  

Cut horizontally (parallel to the peel) halfway down the mango segments so each center piece yields 2 chunks.  Or you can saw the whole thing off and do them piece by piece, but that’s a bit of a time sink if you ask me.

  

Cut the avocado in half and score this into 1/4 inch chunks as well.

  

Using a soup spoon, scoop the flesh out of the shell and add this to the mango.

  

Finely chop the cilantro.

  

Finally, squeeze in the juice of the 2 limes and season with salt and pepper to taste.

  

This is so fresh, healthy, fast and easy.  It’s a great accompaniment to chicken as well as fish, and although it is best served immediately it will keep for up to 2 days in the fridge if you can’t use it all right away. 

  

Now tell me, couldn’t you eat this with a spoon?  Condiment Shmondiment.  What’s so wrong with that? Nothing, I say.  Nothing at all.