Mango Salsa

Pairs well with: Jerk Chicken Egg Rolls

I am obsessed with Mango Salsa! It is my absolute favorite thing to prepare in the warmer months. Not only is this salsa super easy and healthy, it gives just the right amount of sweet freshness that is the perfect complement to anything that packs a lot of heat and spice- in this case, our Jerk Chicken egg roll!

Mango Salsa

Ingredients:

2-4 servings*

• 1 ripe mango, diced

• 1 ripe avocado, diced**

• ½ red bell pepper, diced

• ¼ cup red onion, diced

• ¼ cup fresh cilantro, chopped

• 1 lime, juiced

• 1 Tbsp Organic Coconut Water

• 1 Tbsp Extra Virgin Olive Oil

• Coarse Sea Salt and Black Pepper, to taste

Directions:

1. Gently blend all ingredients except the salt and pepper in a medium mixing bowl. Season with salt and pepper to taste. Serve immediately at room temperature, or refrigerate for 2 hours before serving if you prefer it chilled!

* This recipe may be doubled or tripled by simply doubling/tripling all ingredients!

**Tip: If you want your salsa to last longer, cut and add the avocado only when you are going to eat your salsa. All other ingredients may be mixed and stored in your fridge for up to 3 days.

Roasted Corn & Avocado Salsa

Pairs well with: Korean BBQ & Bang Bang Shrimp Egg Rolls

Most salsas are reserved for the warmer months, when more fruits and veggies are in season, but this recipe is great for any time of year. I love to throw this together when I want something light to accompany my egg rolls. The flavor profile perfectly complements our Korean BBQ and our super popular Bang Bang Shrimp flavors, but I personally love this salsa alongside any roll!

Roasted Corn & Avocado Salsa

Ingredients:

6-8 Servings

• 6-8 ears of corn

• 2 avocados, diced*

• 1 red bell pepper, diced

• 1 small red onion

• I jalapeño, gutted and diced

• 1 bunch of cilantro, chopped

• 2 limes, juiced

• ¼ cup Extra Virgin Olive Oil

• Sea Salt and Black Pepper, to taste

Directions:

1. Preheat to 400°F and line 1-2 baking sheets with parchment paper.

2. Lightly salt and pepper the corn.

3. Bake for 40-45 minutes and let cool.

4. Cut corn from the cob and put in large mixing bowl.

5. Add avocado*, bell pepper, onion, and jalapeño to the corn and blend well.

6. Fold in cilantro.

7. Add olive oil and lime juice; mix well.

8. Season with salt and pepper.

*If you want your salsa to last longer, cut and add the avocado only when you are going to eat your salsa. All other ingredients may be mixed and stored in your fridge for up to 4 days.