Mango Salsa/salad

I had read that a mango salsa tastes really good with grilled fish. However, whenever I make grilled fish...my kids eat it as it is ....or with some rice or furikake. So, usually I make it plain and at last minute. This time I made effort to plan and make this salad ahead...so that we could enjoy with our grilled salmon.

Ingredients:

• 1 large mango (I used the thai variety available here)
• 1/2 cucumber (I used the Japanese cucumber)
• 1 large tomato
• 1 small red onion
• 1 avocado (My avocado was raw, so didn't use)
• 1 green chili
• 1/2 lemon (juice)
• A bunch of coriander leaves
• Salt and pepper

Recipe:

• Wash and clean the vegetables.
• Peel the mango and chop it.

• Chop other vegetables.

• Take them all in a platter and toss them together.

• Top with chopped coriander and minced chili.

• Squeeze lemon over it.

• Season with salt and pepper.

• Refrigerate for about 15 mins, if you are serving it, as a salad or a dip or it can be served at room temperature too.

Quantity:

• Serves 2-3

Notes:

• Increase lemon juice or chili if you want to make it tangy or hot.
• My mango was quite sweet, and I preferred the salsa to be on the sweeter side than spicy or sour, so I preferred using the said quantity of chili and lemon.
• I served with grilled salmon. It can be served as a salad, or as a dip for nachos/chips.