I have to say, I truly can’t believe that in less than three months, I have over 1000 wonderful people following me on Facebook, and pretty fair number of hits each day (except this week, since I only posted one recipe, and the photos weren’t awesome), photos being accepted by Foodgawker, Tastespotting, Tasteologie, Healthy Aperture, Dessert Stalking, and Finding Vegan (Yes, finding vegan. Just because I loves me some steak and meatloaf and chili doesn’t mean I can’t make a vegan recipe). I really love connecting with new people, improving with my photography and food styling skills (though I know I still have a long way to go), and maybe I am not even that awful of a writer.
So just to show you my photography improvements, I recently made up another batch of Mango Avocado Salsa. Check out the photos in the original post. Go ahead. I’ll wait.
Now I am not going to say these are my best food photos, but a definite improvement, right?!
And speaking of connecting with new people, one of the wonderful people I have “met” is The Foodie Physician. I made one of her awesome salads, and put some of this on top. I’ll share that with you over the weekend or early next week, but it was fabulous.
As I mentioned in the original post, this is a more kid-friendly (and me-friendly, meaning no raw onions) version of this recipe, and we use it for so many things – grilled chicken, fish tacos, taco salad, omelets, quesadillas. Or even just with chips.
Have you been learning anything new lately? I’d love to hear about it, so let me know in the comments below.
Speaking of already posted recipes, I am going to be submitting my best recipe from May to Spicie Foodie’s Your Best Recipe. Just like in April, I want you all to help me pick. So click HERE to place your vote!
And since I didn’t have the cool printable recipe format thingy when I originally posted this salsa, I am reposting for you here. Try it!!
- 1 mango, chopped (about 1½ cups)
- 1 avocado, chopped (about 1 cup)
- ¾ cup chopped tomatoes (I like to use grape tomatoes)
- Juice of 1 lime
- 1-2 Tablespoons chopped cilantro
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- A few grinds of pepper
- Combine all of the ingredients in a bowl. I like to squeeze the lime over it right after I cut the avocado to keep it from turning brown.
- If you have time, let it sit in the fridge for a little while to let the flavors blend before eating.
- Serve on tacos, salad, grilled meats or fish, inside quesadillas or omelets, or just with chips.
This recipe was shared with: Amee’s Savory Dish Fit and Fabulous Fridays #33, The Slow Roasted Italian – Margarita Cocktail Link Party