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Food Synergy
by Elaine Magee MPH, RD
One of my favorite flavor combinations is avocado and mango, so I started this side salad with those two featured foods. If you don't add any salt to taste, each serving contains just 7 milligrams of sodium. The best part is that you also get a healthy dose of fiber (4 grams) and one of the smart fats— monounsaturated (5 grams). If you prefer, chop the avocado and mango into smaller pieces and enjoy as a salsa with chips, nachos, quesadillas, grilled fish, or chicken!
The avocado represents the smart fat that will boost the nutrients absorbed from the fruits and vegetables.
Makes 4 servings (1/2 cup each)


• 1 avocado, peeled, pitted, and chopped
• 1 mango, peeled, seeded, and chopped (at least 1 cup)
• 1 tablespoon lime juice
• 1/3 cup finely chopped red or sweet onion
• 1/2 jalapeno Chile pepper, seeded and finely chopped + more to taste, if desired
• 2 tablespoons chopped fresh cilantro
• Salt and black pepper (optional)


Place the avocado and mango in a small or medium serving bowl. Drizzle with the lime juice and top with the onion, chile pepper, cilantro, and black pepper and salt to taste (if using). Gently toss to blend well. Cover and refrigerate until ready to serve.

To serve, spoon over lettuce leaves.


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