Mango Pistachio Salsa

This recipe was developed to go with the macadamia nut crusted chicken but could absolutely be used to dip your favourite veggies or chips into. It's really light and flavourful for summer.

Pistachios are a great source of potassium and vitamin K and are loaded with fibre, vitamin B6 and magnesium.


    2 mangoes, peeled, pitted and diced
    1/2 cup raw organic pistachios, ground (food processor) or chopped into small pieces
    1 avocado, peeled, pitted and diced
    1/4 red onion, finely diced
    2 cloves garlic, minced
    1/4 cup cilantro, chopped
    1 tbsp parsley, chopped
    1 tbsp basil, chopped
    1 tbsp fresh lemon juice
    1/2 tsp ground sea salt
    1/8 tsp cayenne pepper (to taste)
    1/4 tsp black pepper

    *Please use organic & sprouted nuts/seeds when possible for greater nutrient density and improved digestion (and a happier planet!).


    Place all the ingredients into a medium bowl and gently mix together. Be careful not to mash up the avocado too much. That’s it!

    Gabrielle Eagles
    Gabrielle Eagles