This recipe was inspired by The Pasta Shop at their 4th Annual California Extra Virgin Olive Oil Event
1 ripe mango, pitted, peeled & diced
1/2 medium red onion, finely chopped
1 ripe avocado, pitted & diced
1 small cucumber, peeled & diced
1 red bell pepper, chopped
3 Tbsp. fresh cilantro, chopped (optional)
3 Tbsp. Calivirgin Hot Virgin Jalapeno or Jalapeno-Garlic Olive Oil
1 Tbsp. Fresh Lime Juice
Salt & Pepper to taste
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding more diced avocado.
Serve with tortilla chips, over grilled fish or on top of tacos!