1 mango, peeled and diced in ¼ inch cubes

1 avocado, peeled, pitted and diced in ¼ inch cubes

1 tomato, seeded and diced in ¼ inch cubes

½ cup red onion, diced

1 medium red bell pepper, chopped

1 tablespoon extra virgin olive oil

1 tablespoon lime juice

1 tablespoon cilantro, chopped

1 tablespoon Latin Seasoning blend*

¼ teaspoon salt

1/8 teaspoon pepper

Place all ingredients in a medium bowl and toss them together. Serve at room temperature. Serve with corn chips, fresh vegetables or with halibut, salmon or chicken.

 

*Latin Seasoning

2 tablespoons cumin seeds
1 tablespoon coriander seeds
2 tablespoons dried  lavender buds
2 tablespoons dried thyme leaves
2 tablespoons achiote rojo paste
1 tablespoon freshly ground black pepper
½ teaspoon fine sea salt

 

In a dry skillet, toast the cumin, coriander and lavender over medium heat until fragrant, about 2 minutes. Cool.

Using a spice grinder or clean coffee grinder, pulse the mixture until finely ground.

Transfer the mixture to a food processor and add the thyme, seasoning paste, pepper and salt. Pulse to blend completely.