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Mango Salsa Kids' School Lunch

Mango Salsa for School lunch for the kid who won't eat sandwiches
Course Main Course, Side Dish
Cuisine Mediterranean, Mexican
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Author Megan

Equipment

  • Vidalia Chop Wizard

Ingredients

Mango Salsa

  • 4 1/2 Cups Fresh Peaches (or Mangoechopped
  • 2 Avocados chopped
  • 2 Cups Red Bell Peppers chopped fine
  • 1 Small Jalapeno chopped fine
  • 1/4 Cup Green Onions chopped fine
  • 1/4 Cup Fresh Cilantro chopped fine
  • 2 Tablespoons Lime juice
  • 1 teaspoon Garlic salt
  • 1/4 teaspoon Ground Cumin

Sides

  • 4 String Cheese
  • 4 cup Tortilla Chips
  • 1 cup Sugar Snap Peas
  • 1 cup Grape Tomatoes

Instructions

Mango Salsa

  • Chop all produce and combine in a large bowl. (See notes for my chopping tips.) Mix in the juice and spices and stir to combine.Serve immediately, or store in an airtight container for up to 2 days.
  • Arrange cheese stick, chips, and vegetables in lunch box compartments. Don't forget to add an ice pack to keep food at safe temperatures until lunch time.

Notes

The only way I can get my children and husband to help me make this salsa is with my Vidalia Chop Wizard (affiliate link). I can chop 10 cups of salsa in 20 minutes flat with this baby! We have a tradition of making salsa for our neighbors every Christmas, and the task is only possible with this chopper. It is my very favorite tool in the kitchen. (Yep, even more than the Instant Pot--and that's saying something!)