Mango Cucumber Salsa

I’ve decided to go southern a bit, and can you really blame a Canuck in the dead of winter?  This recipe will be used tomorrow night for our marinating pickerel fillets we picked up in St Jacobs.  So if you’re looking for an easy, fresh and healthy way to spice up a fish filet, pork chop or chicken breast, look no further my friends!  This simple recipe can be made in under 15 minutes and stored for 5-7 days in the fridge.

Enjoy!

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Ingredients

• 1/4 cup finely diced cucumber
• 1 large mango, diced
• 1 tsp of sugar
• 1/4 tsp of salt
• 1/4 tsp of pepper
• 1 tsp of olive oil
• 1/2 tsp of apple cider
• 1 tsp chopped chipotle
• 1/2 tsp of cinnamon
• Juice of 1/2 lime

Directions

1. Combine all ingredients into a sealable container and store in the fridge until you want to use.

Related posts:

1. Coriander Crusted Ahi Tuna with Cucumber Slaw and Wasabi Vinaigrette
2. Mango & Pine Nut Salad
3. Lime & Thyme Marinated Pickerel