Avocado, Mango & Corn Salsa

My girl can’t eat a lot of tomatoes. Because of the high amine content, if she gets a build up in her system, it leads to migraines and other not-so-fun reactions that leave her feeling really miserable.
So I’m always on the lookout to adjust everyday meals to be tomato-free so she doesn’t feel so left out.

Nachos are a huge favourite in our house. During winter I make up a savoury mince, add a lot of lactose-free cheese and it’s a really nice warm pick-me-up meal on a cool day. But during Summer, that’s all just a little too heavy on the stomach.

Enter all the gorgeous fresh fruit and vegies that we are so lucky to have here in Australia. Particularly mangoes. And avocado. Sooooooo good. I fiddled around and came up with this really lovely salsa that you can either use on nachos (as we did in the above picture, corn chips, shredded bbq chicken and salsa on top) or as a fresh tasting dip.

Avocado, Mango & Corn Salsa
1 mango, peeled, seeded & diced
1/2 red capsicum, seeded & diced
1-2 green onions, chopped finely
125g tin corn kernels, drained
1 lime, juiced
1 avocado, peeled, pitted & diced

Toss together mango, capsicum, onion, corn & lime juice in a bowl. Fold through avocado just before serving.
Eat and enjoy