1 ripe avocado chopped finely
1 fresh ripe mango chopped finely
the seeds from 1 pomegranate- preferably red and tangy
1/4 of a small red onion chopped finely
a handful of coriander leaves chopped finely
a sprinkle of dried chili
the juice of two limes
Mix the above, and serve, keeps for a day or two in a sealed tub in the fridge, but best eaten fresh, and you will want to eat it all anyway, so there shouldn't be much left!
I adapted this recipe from one I found on a packet of dried pomegranate seeds, but then found we preferred it made with fresh pomegranate.
Wow - this looks delicious. I love all the ingredients and am definitely going to try it. Thai salads often use green or raw mango, though I am assuming this one is a fresh, sweet mango from the picture?
ReplyDeleteYes fresh mango, papya also works well instead of mango too
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