Tropical Mango Avocado Salsa

I was in the mood for salmon last week. I love my salmon a little sweet and a little spicy. I made it with grilled bananas and quinoa this time. I usually have the Mango Papaya Salsa from Trader Joes, but being the hot item that it is, I can’t seem to keep it on the shelf. So I decided I’d create my own, as healthy and easy as possible. I was excited to use a few things from my garden (which, by the way, is thriving thanks to those water spheres).

Salmon with Quinoa
& Grilled Bananas 

I always have a variety of frozen fruits on hand for my Green Smoothies (that just might be the next post). So I grabbed a saucepan and tossed in a few things that sounded right together. It was perfect for the salmon, but I could still have kicked up the spicy. I decided to recreate it before telling the world how it was done. I made it again tonight to top a chicken quesadilla. This can be served on top of a variety of dishes: fish, chicken, toasted baguette, tacos, etc.

1/3  Red Onion, chopped

1 c. Mango frozen chunks, cut into small pieces

Chicken & Mozzerela Quesadilla
 w/ Brown Rice Tortillas

1/2 c. Pineapple frozen chunks, cut into small pieces

1 tea. Agave Nectar

½ Lime, juice

¼ tea. Chili Powder

3 Chives, chopped                                                      

1 tbs. Basil, chopped

1 tbs. Cilantro 

1 Avocado, cubed

• Heat pan on medium/low and spray with Coconut Oil.
• Add Onions, Mango and Pineapple and cook, covered for 5 mins.
• Add Agave, Lime Juice, Chili, Chives, Cilantro, Basil and cook an additional 10 mins.
• Remove from pan and toss with Avocado.

Serves 2-4

Gluten Free, No Refined Sugar, No Butter, Vegan