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Mango Salsa and It’s Many Uses

I love making Mango Salsa because of all the wonderful things I can eat with it. Not only is it a great dip for chips, I like to enjoy it on carne asada tacos, over chicken, fish, a salad and just today I made a chicken salad using left-over mango salsa. Oh and look how easy this is to make. 🙂

Mango Salsa

1 mango, chopped

1/4 large red onion, chopped

roasted jalapeno, seeded and chopped

juice of 1 lime

cilantro, chopped

I roast the jalapeno over the stove and then carefully cut it open to remove the seeds, then chop. Combine all ingredients and enjoy!

Cucumber Tomato Salad with Pita Croutons

Ingredients

SALAD
1 Cucumber, chopped
3 Tomatoes, chopped
2 green onion, chopped

DRESSING
2 Tbsp Light Ranch Dressing
2 Tbsp low-fat Plain Yogurt

CROUTONS
1 pita, whole-wheat, cut into small bite size pieces
1 tbsp Olive Oil
1 tbsp Parmesan Cheese, shredded

Directions

Pre-heat oven to 275. In a bowl add pita pieces, olive oil, and parmesan cheese. Coat pita pieces well. Transfer to a baking sheet that has been sprayed with cooking spray.

Bake for 25 to 30 minutes. Turning halfway through.

Meanwhile Toss Salad with Dressing and set in refrigerator to marinate.

Serving Size: 4

Nutrition Info

• Calories: 103.0
• Fat: 6.1g
• Carbohydrates: 10.4g
• Protein: 2.9g