Instructions
- 1
Cut the avocado, mango and tomato in small to medium cubes.
- 2
Season with salt, black pepper, olive oil and mustard to taste. I used apricot chili mustard to add a fruity taste, but normal one works just fine.
Avocado Mango Salsa
10 min·62 Views
Super easy to prepare and refreshing as a side for a light summer meal.
Allergens
Vegan
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
501kcal
4 Portions · 660 g
Protein
7 g
Carbohydrates
36 g
Fat
33 g
Fiber
13 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Ripe Avocado1
- Mango1
- Heirloom Tomato1
- Mustard1 teaspoon
- Olive Oil1 tablespoon
- Salt flake1 pinch
- Black Pepper1 pinch
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