Mango Salsa for School lunch for the kid who won't eat sandwiches
Course Main Course, Side Dish
Cuisine Mediterranean, Mexican
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Author Megan
Equipment
Vidalia Chop Wizard
Ingredients
Mango Salsa
4 1/2CupsFresh Peaches (or Mangoechopped
2Avocados chopped
2CupsRed Bell Peppers chopped fine
1Small Jalapeno chopped fine
1/4CupGreen Onions chopped fine
1/4CupFresh Cilantro chopped fine
2TablespoonsLime juice
1teaspoonGarlic salt
1/4teaspoonGround Cumin
Sides
4String Cheese
4cupTortilla Chips
1cupSugar Snap Peas
1cupGrape 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!)