This is the best ever salsa that I ever tried, and trust me I tried many.
I originally was making my summer goddess bliss bowl (recipe here on PD), and I had a few leftovers and had no idea how to top up my basic tofu-rice lunch when it hit me: why not make a salsa from all the leftovers from the bowl? Mango, avocado, sriracha, GF soy sauce and green onions.... Could be really bad but it's a bomb combo! It's my biggest fear that I combine ingredients that will taste so bad that they end up in the trash right away, but so far it always tasted good. Sweet, sour, and tangy, this is a great vegan "ceviche" appetizer, or a topping for a myriad of cuisines.
You have to give it a try. It goes well with everything: you're Buddha bowl, tacos, tostadas, chips, salad or even with vegan hot dog. Yes!
You have to give it a try. It goes well with everything: you're Buddha bowl, tacos, tostadas, chips, salad or even with vegan hot dog. Yes!
Asian-Inspired Mango Avocado Ceviche (Vegan, Gluten-Free)
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 medium mango, diced
- 1 medium avocado, diced
- 1 small lime juice
- 1 ts sesame oil
- 1 ts GF soy sauce
- 2 chopped green onion (green parts only)
- 1 tbs toasted sesame and linsseed
- to taste salt, pepper
- to taste sriracha
- 1/4 ts ginger powder
Directions
1. Slice up your mango, avocado and green onion and place them in a bowl.
2. Season with ginger powder, salt and pepper.
3. Add sesame oil, seeds, GF soy sauce and sriracha. Mix well to combine.
4. Taste and adjust seasoning as you prefer.
5. Let it chill for at least 10 minutes before serving.
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Photo: Imola Toth
