On Wednesday’s We Cook Vegan #Wegan

Hey! It’s My Vegan List and I’m back with another Zero Waste & Eco Friendly Vegan Recipe! This week we will be “Making it work!” And on such a fitting day! This recipe only requires a few minutes of your attention, and then you’re free to enjoy your day however you please. It’s a simple recipe that uses the items you have around the house, now you make be thinking who has jalapeños just sitting around the house? Well I do, and if you don’t I suggest you up your prouduce game! Also when cutting up your mango if you’re like myself and eat your mangoes like apples then you can choose to keep the skin on some pieces but if not I showed you a handy trick to small cut pieces of mango. And yes, I do eat the mango skin. Also I suggest making this recipe before partaking in any activities because I definitely almost forgot to add the Avocado to the Mango Avocado Salsa.

The key to Making it work is using what you have, and although I did have tortilla’s to make tortilla chips, I also had these flax seed tortilla chips on hand. And well it just made more sense to me to use what was already ready! But if you do want to make your own you can simply air fry or bake your cut up piece of tortilla until your personal desired crunch and sprinkle a bit of sea salt & olive oil on them for good measure.

Ingredients:

• 2 Mangoes

• 1 Avocado

• 1/2 Red Onion

• 2 Cloves Garlic

• 1 Jalapeño

• Juice of 1 Orange

• Juice of 1 Lemon

• Cilantro

Instructions:

Cut your Mangoes & Avocado (like pictured above) into small pieces and add to a bowl. Finely chop your Cilantro, Garlic, Jalapeño & Red Onion into small bite sized pieces and add to the same bowl. Squeeze (with your hand or citrus juicer) your Lemon & Orange juice until your hand cramps and that’s it! You’ve got Salsa! Give it a few mixes and pair with the chips of your choosing!

Thanks for checking out this recipe! Hope you’ve learned a thing or two and remember On Wednesday’s We Cook Vegan!

#myveganlist

#wegan