Call it a salsa, call it a salad... regardless, this is delicious and easy to play around with. Serve it as is with a meal, with tortilla chips for a snack, or on endive leaves for a fancy-schmancy appetizer. Best of all, it's amazingly good for you.
Course Salad, Side Dish
Cuisine Argentinean, Miscellaneous, South American
Keyword chimichurri, fresh salsa, mango, salsa
Prep Time 20 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 8people
Calories 49kcal
Ingredients
saltto taste
Mint Chimichurri (makes a lot - reduce as necessary)
25gmint(about 1 cup loosely packed)
25gflat leaf parsley(about 1 cup loosely packed)
1/4cupred wine vinegar
1/4cupolive oil
1/2tspground cumin
2-3clovesgarlicminced
1.5tbsplemon juicepreferably fresh-squeezed
Salad/Salsa
500gmangodiced (900 g [2 lb] of mango should yield about this much)
250gcherry or grape tomatoeshalved (or quartered if they're large)
2tablespoonsmint chimichurri
1tablespoonred wine vinegar
Instructions
Chimichurri
Chop the parsley and mint, either coarsely or finely, depending on how you'd like the final consistency to be. For a smooth sauce, you can skip chopping and add all of the chimichurri ingredients except for the olive oil together in a food processor (stir the olive oil in after processing).
Combine all of the chimichurri ingredients in a bowl and set them aside.
Salad
Combine all ingredients in a large bowl, mix, and refrigerate for at least 1 hour.
Notes
Serve as is, with tortilla chips, or spooned on top of the leaves of a bitter leaf-vegetable like endive or radicchio.Variation 1 - Add half of one diced red onion.Variation 2 - Replace part or all of the mango with cubed watermelon.