| 10 | 10 | 51 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 4 medium | Radish (diced) |
| 1 mango | Mango (diced) |
| 1/2 cucumber(s) | Cucumber (diced) |
| 1 medium pepper(s) | Jalapeno pepper (seeded and minced) |
| 1/4 cup | Cilantro (coriander) (fresh, chopped) |
| 2 tbsp | Mint, fresh (fresh) |
| 1 tbsp | Lime juice (fresh) (fresh) |
| 1 tsp | Honey |
| 1/4 tsp | Chili powder |
| 1/4 tsp | Sea Salt |
Toss all ingredients together in a medium-sized bowl.
Serve salsa immediately over fish/chicken tacos on your favorite tortillas or as a dip for organic corn chips.
Store any extra salsa in refrigerator for up to 4 days. Flavours will build the longer the ingredients marinate together.
To make AIP friendly omit: Chili Powder & Jalapeno Pepper.
| Fruit | 0.5 |
| Vegetables | 0.9 |
