Avocado-Mango-Tomato Salsa

Brighten up your meals with this refreshing Avocado-Mango-Tomato Salsa. Avocado provides healthy fats, while mango and tomatoes add a burst of sweetness as well as your daily vitamins. We love this recipe, especially in the heat of the Summer.

Ingredients:

Mango (1 ripe, diced)
Avocado (1 ripe, diced)
Tomato (1 medium, diced)
Red onion (1/4 cup, finely chopped)
Jalapeño (1 small, seeded and finely chopped, optional)
Fresh cilantro (1/4 cup, chopped)
Juice of 1 lime
Salt and pepper to taste

Instructions:

In a large bowl, combine the diced mango, avocado, tomato, red onion, and jalapeño.

Gently fold in the chopped cilantro and squeeze the lime juice over the mixture.

Add salt and pepper to taste. Toss everything together gently until well combined.

Serve immediately, or chill for 15-30 minutes.

Ginger-Lime Grilled Chicken

Tender grilled chicken infused with fresh ginger, lime, and garlic for a light, flavorful twist on traditional BBQ.

Ingredients:

2 pounds boneless, skinless chicken thighs or breasts

3 tablespoons low sodium soy sauce or coconut aminos

2 tablespoons fresh lime juice

1 tablespoon avocado oil

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 teaspoon toasted sesame oil

1 tablespoon chopped cilantro

2 green onions, sliced

Instructions:

In a bowl, whisk together the coconut aminos, lime juice, avocado oil, ginger, garlic, and sesame oil.

Place the chicken in a shallow dish or resealable bag and pour the marinade over it. Refrigerate for at least 1 hour or up to 8 hours.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and discard the excess.

Grill for 5 to 7 minutes per side, depending on thickness, until cooked through and lightly charred.

Transfer to a serving platter and garnish with cilantro and green onions.

Pro tip: Serve with avocado mango salsa, grilled vegetables, or cucumber watermelon salad. Yum !

Grilled Nectarines with Honey & Mint

Ingredients:

4 ripe nectarines, halved and pitted

1 tablespoon avocado oil

2 tablespoons honey

1 tablespoon fresh mint, finely chopped

½ cup plain Greek yogurt or coconut yogurt

Instructions:

Preheat the grill to medium heat.

Brush the cut side of the nectarines lightly with avocado oil.

Place nectarines cut-side down on the grill and cook for 3 to 4 minutes until grill marks appear and fruit softens slightly.

Transfer to a serving platter.

Drizzle with honey and sprinkle with fresh mint.

Serve warm with a dollop of Greek yogurt or coconut yogurt.