This simple fruit salsa is the perfect sweet, tangy, acidic, herbaceous and savory bite all wrapped in one! It is the summer salsa of dreams and is Paleo, gluten-free and has no added sugar. Plus, it's super easy but will definitely impress at a grill out. Win win win.
What you'll need
For this recipe you will need:
- A ripe pineapple (if you can easily pull out one of the pokey guys at the top, you are good to go)
- 2 ripe mangoes
- 1 bunch of cilantro
- 1 small red onion
- 2 tomatoes (skip if you want it to be AIP compliant)
- 1 lime
- Salt & Pepper (skip pepper if you want it to be AIP compliant)
- Cutting board
- Sharp knife
- Big bowl
- Mixing spoon
How to make it
I kid you not when I say this recipe will take you 10 minutes to make. The most important thing is to attempt to make small, similar size pieces for each ingredient in the salsa so it is easy to eat.
- Cut the top, bottom, and sides off of your pineapple and core it. Here's an easy video for the best way to do that. Cut the pineapple into small rectangles (approximately 1" x 1/4"). Don't sweat it if they're not perfect, they just need to easily fit on a chip. Place in mixing bowl.
- Peel and cut the mango in the same way. Here's another video to help with this. Mangoes can be slippery little suckers so this is helpful. Place in mixing bowl.
- Dice the tomato and red onion into small cubes (1/4" x 1/4") and place in mixing bowl. For the red onion, you can use less than the full onion to start and add more until it is at the onion level you like. Everyone is different, so start slow and taste to make sure it doesn't overpower everything else. This video will help you cut onions like a pro. Add to mixing bowl.
- Pluck 1/2 cup of cilantro leaves off of the bunch and give them a messy chop. Add them to the mixing bowl.
- Squeeze a lime over the top. Salt and pepper to taste.
- Mix everything with a big spoon so that you don't crush anything, just give a light mix.
- Enjoy with your favorite grain-free chips, on top of an omelet, or in a salad!
Want to try the Paleo Palisade Meal that inspired this recipe?