Mango-Avocado Salsa

Servings: 2  1/2 cups

INGREDIENTS

  • 1 small red onion, chopped into ¼-inch pieces
  • 3 tablespoons fresh lime juice
  • 1 large (about 12 ounces) (preferably the variety called Honey Manila or Champagne), peeled and cut into ½ inch pieces
  • 1 large avocado, flesh scooped from the skin and roughly chopped
  • 1 to 2 fresh red Fresno or red jalapeño chiles, stemmed, seeded and finely chopped
  • A tablespoon or two chopped fresh herbs (I really love the combination of mint and cilantro here)
  • Salt

INSTRUCTIONS

In a medium bowl, combine the red onion and lime juice.  Let stand for a few minutes while you gather and prepare the other ingredients.  Add the remaining ingredients to the bowl, stir to combine, then taste and season with salt, about ½ teaspoon.  The salsa’s ready.