Eat the rainbow with this vibrant salsa recipe. Best served as a filling to your plant-based tacos but this would be great with some roasted veggies over a bed of rice too.
Mango, 1 ripe (chopped)
Tomato, 1 (chopped or two handfuls of cherry tomatoes)
Red Onion, 1/4 cup (minced)
Fresh Cilantro, 1/4 cup (chopped)
Avocado Oil, 2 tbsp
Lime, 1 (juiced and zested)
Sea Salt, 1/2 tsp
Mix all ingredients together and let it marinade for at least 10 minutes in the fridge.
Serve in your favourite coconut bowls and enjoy!
Samantha is a Clinical Nutritionist from the Jersey Shore. She holds a Masters of Science in Nutrition and Integrative Health from Maryland University of Integrative Health. Her passion for health and wellness inspired the creation of @nutritionbysam. She hopes that by sharing real food recipes/treats through @nutritionbysam can inspire others to change their lives while still eating the food that they love and enjoy.
For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!
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