This blog is brought to you on the recommendation of Ever-Lovin’.

While traveling to the ends of the earth doing errands yesterday (Remember the leopard print lunch bag with hot pink trim.), out of the blue says he, “If you haven’t planned your blog for today, you could blog about the Avocado and Mango Salsa you made the other night.  That was good .” (Trust me.  That was a major compliment.)  I often make guacamole and occasionally make mango salsa , but I had never combined the two.  Be still my heart!  It was GOOD, and too easy.

Here is how the recipe began.  I am such a sucker for sales, and last week was no exception.  We walked into Kroger, and the first things we saw were humongous piles of avocados and mangos.  The sign read 10 for $10.  (Okay, do the math.  Wouldn’t that be $1.00 each?  Why do they do that?)    Never-the-less, the avocados and mangos looked good – not hard as rocks or too squishy, and the price was right.  I got one of each (Who needs ten?) and put them in the cart.  Planning as I shopped (I like to see what looks good, and what is on sale.), I began thinking that one night we might have a Mexican dish with guacamole, and for another meal we could use the mango in a fruit salad.  Then I proceeded to shop for a bazillion other things.  One of the bazillion things we bought was a package of chicken breast.

We got home from the store, and put away the bazillion groceries.  Then I heard the nightly question, “What’s for supper?”  Glory be, that night I had an answer. (Remember, we bought a bazillion items.)

“Well, we’ve got chicken breast.  Perhaps we could have Southwest Grilled Chicken.”  Wow!  Real food, and was I ever proud to sound like I had a plan.

Into the kitchen I went, and this is what happened.

I sliced each chicken breast horizontally so it would not be so thick (This is much easier than trying to beat the poor breast into a thin filet.), sprinkled the breast liberally with Southwest Seasoning (This is a Penzey’s spice mix, but any spices you like will do.), and let the breast rest for a while (about 30 minutes), so those little half breast could soak up the flavors. (Later, I just drizzled the seasoned breast with EVOO and grilled them in a grill pan on top of the stove.  When they were done, I sprinkled a little grated cheese on them.  Very easy!)

While the breast were getting happy and doing their thing, I turned my attention to the salsa.  Did we want guacamole or mango fruit salad?   Somewhere in the recesses of my brain, I seemed to remember something about an avocado and mango salad or salsa.  I took the basic guacamole recipe and used the mango instead of tomatoes.  Be still my heart!  The Avocado and Mango Salsa was oh so good, and it gave a fresh bright taste to the grilled chicken.  I will certainly be making it again.

Here is what you do.

Dice the mango.  Throw it into a bowl.

Dice the onion.  Throw it into the bowl.

Diced the green bell pepper. (I did not have jalapenos, but they would be good if you wanted more heat.) Throw it into the bowl.

Dice the avocado in the shell, and then scoop it out with a spoon.  So easy! (I know the hand is gross, but that is the way life is.  Sorry!)

Throw the diced avocado into the bowl.

Juice one lime over all the ingredients in the bowl.  Add salt and pepper to taste.

Then grab a handful of cilantro and give it a chop. Throw the cilantro into the bowl.

This is what you get.  Creamy avocados and sweet mangos – delicious.  The onions and peppers give the salsa a little spice while the lime juice adds a little tartness. Cover and chill in the fridge for at least thirty minutes (If you can wait that long to eat it.)  Oh, my.  It was wonderful (even if I do say so myself), and it makes me happy that Ever-Lovin’ liked it enough that he wanted me to blog about it.

I told you it was easy.

Enjoy!

Blessings to you and yours,

Remember to click on the title of this post to be able to “jump” to the recipe.