Mango Salsa with Yuzu Vinaigrette
Yuzu – a Japanese citrus – is a name I see cropping up recently in recipes. I tracked the juice down online but if you live in a city that has a Japanese food store you can probably find it there. The flavor is not exactly lemon but more intense and sweeter. Very versatile, it can be added to fruit salad or used in a vinaigrette and also added to soups, stews or fish dishes.
I had this recipe as a salsa accompaniment to fish but I also made it just as a salad for lunch.
Take equal quantities of cherry tomatoes, avocado and mango and chop into small pieces.
For the vinaigrette
1 tbsp. yuzu juice
3 tbsp. extra virgin olive oil
salt and freshly ground pepper
Mix all together in a jar with a lid to emulsify.
Pour vinaigrette over salsa/salad mixture and let stand at room temperature for at least half an hour.
P.S. Mango with a few drops of yuzu juice is great for breakfast