Mango, Avocado & Shrimp Salsa

Yield: 2 1/2 cups

1 ripe mango

1 bag (8 ounces) frozen fully cooked small shrimp (about 1 1/2 cups), thawed and finely chopped

1 fully ripened avocado, halved, pitted, peeled and finely diced

1/4 cup finely diced red onion

2 tablespoons finely chopped fresh cilantro

2 tablespoons freshly squeezed lime juice 1/4 teaspoon hot pepper sauce

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Tortilla chips or lettuce leaves

1. On a board, hold the mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” Cut flesh criss-cross into small cubes, taking care not to cut through the skin. Press skin so fruit pops outward. With a spoon or knife, remove the mango cubes. Peel the center section of the mango; cut off the remaining fruit and finely chop.

2. In a bowl, gently combine mango with shrimp, avocado, red onion, cilantro, lime juice, pepper sauce, salt and pepper. Serve with tortilla chips or on lettuce leaves.

Salmon With Mango Salsa & Black Beans

Makes 4 servings

4 salmon fillets, about 4 ounces each

1/4 teaspoon salt

2 tablespoons olive oil

Salsa: 1 mango, peeled, pitted, finely chopped

2 tablespoons finely chopped red bell pepper