We are officially two-thirds of the way through summer. Is it bad to say that I’m REALLY looking forward to fall? Truthfully, I’m just not a summer person. Oh, don’t get me wrong, I absolutely love all the wonderful fresh summer fruits and veggies that come in. But, I’m just not cut out for the heat. Maybe that’s why I like this mango and avocado salsa so much. It’s so cool and refreshing, and has seriously become my favorite condiment of the summer. I put this stuff on top of everything now: chicken, fish, salads, even in tortillas. My personal favorite is piling it high on top of a fried chicken cutlet. I like to think it offsets the cholesterol or something.
But before I get into that, I have to talk about a new cookbook I’m obsessed with. I’m obsessed with this thing, and I haven’t even purchased it yet. The book is called “Jerusalem: A Cookbook“ by Yotam Ottolenghi (Jewish) and Sami Tamimi (Arab), who both offer their own interpretations and perspectives on what the food in Jerusalem is all about. I first learned about this from reading the New York Time’s article on the book, which talked about how this book is spawning movements…Jerusalem movements. People are beginning to cook their way through the book, much like they did with “Mastering the Art of French Cooking“ after “Julie & Julia” came out.
I’m not going to lie, I cannot wait to get this book. In fact, immediately after I read the article on it, I wanted to buy the book on my way home from work. However, Ben quickly made me realize why that would not be the best idea:
1) At the bookstore, it would cost me $35.
2) Online, it would cost me $19.
3) If I were to buy it online, we could also order those fizz keepers we’ve had our eyes on, which would qualify us for free shipping.
4) If I did get the book immediately, I wouldn’t be able to immediately start cooking because I wouldn’t have any of the ingredients.
So, I’m currently waiting for my book to come in the mail. More on this in the days to come.
But, in the meantime, let’s talk about mango and avocado salsa.
Five ingredients. Good on everything. Summer on a plate (or chicken cutlet, as previously mentioned). The hardest part was cubing up the mango, which I’ve always found to be a little tricky. If any of you happen to have a good way to cube up mango, I’m all ears. As you can see below, my method looks quite scary.
You start by cubing up some mango. Then, we cube up some avocado.
Ben always fears for my hands when I do this step, with good reason. Now, the avocado step can be tricky. What I prefer to do is actually juice up half a lime in the bowl before you plop the avocado into it. Mix it around so it doesn’t get too brown, and then you can throw in the mango, the rest of the lime juice, salt, and pepper. I actually used the juice of a whole lime because I really wanted a lot of lime flavor, but you can easily start with half and go from there. One other note: the lime juice will make the avocado wet and slightly mushy. This isn’t a bad thing, but it will definitely soften the nice clean edges of the perfectly cubed avocado. I’m completely OK with this, because it still tastes quite yummy.
Feel free to cut up the mangos (mangoes?) and avocados into smaller chunks if you’d like. It would make a fun omelet and work great as a filling for burritos or stuffed squash/sweet potatoes.
Or you could just eat it straight out of the bowl like I was shamelessly doing. If your avocados and mangos are really ripe, this is a perfect snapshot of summer on a plate.
Yup, this is lunch right here.
Elliot thinks so, too.
This five-ingredient mango and avocado salsa is the perfect summertime condiment and works especially well on top of chicken, fish, and everything in between.
- 1 mango, cubed
- 1 avocado, cubed
- Juice of 1 lime
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Juice half of the lime into a bowl. Add the avocado into the lime juice and gently mix to coat the avocado so it won't turn brown. Add the mango, salt, pepper, and the rest of the lime juice. Toss gently and serve.