The beginning of May brings May Day and one of my favorite days, Cinco de Mayo. This last week, Chef Stacey and I had a Cinco de Mayo cooking class. It was fun to create celebratory recipes that were full of flavor and still healthy.
Foods like guacamole and salsa are nutrient-rich dishes with a lot of flavor. Avocadoes are our dietitian pick of the month. They are full of mono and polyunsaturated fats that are heart healthy and waistline friendly. Also, the rich green fruit underneath the skin is full of eye healthy lutein.
Salsa is an easy condiment to top any food; meats, salads, and eggs are my favorites. I like to add different fruits to add the savory and sweet combination. This is a perfect pairing for fish and chicken. I like mine with a little more zip, so I will throw in jalapenos with a few seeds (the heat also may boost your metabolism).
Here is Chef Stacey's mango salsa recipe, celebrate Cinco de Mayo a healthy and flavorful way! (I will make sure to savor the flavors with a nice glass of Sangria, I included my favorite recipe too!)
Chef Stacey's Mango Salsa
2 mangoes, peeled and diced
1/2 cup red bell pepper, dived
1 finely chopped jalapeno
1/3 cup diced red onion
2 tablespoons lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper
Combine the mango, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
SERVES 4 (SERVING SIZE: 12 OUNCES, 1 1/2 CUPS)
1 (750-ml) bottle red wine
1/4 cup orange liqueur, such as Triple Sec or Grand Marnier
1 bag of Hy-Vee Frozen Tropical Fruit Blend
1 lime (unpeeled), thinly sliced
1 orange (unpeeled), thinly sliced
2 cups naturally flavored lime or lemon-lime seltzer or club soda
Sliced citrus fruit, for garnish
1. Combine the wine, orange liqueur, frozen fruit, orange and lime slices, in a large pitcher. Stir, and store in the refrigerator for at least 4 hours (or overnight).
2. To serve, strain out the soaked fruit if desired. Pour the chilled seltzer into the pitcher, and stir to combine with the wine.
3. Serve over ice, and garnish with fresh sliced fruit.