SERVES 4
With its clean, sharp flavors, this dish makes a pretty first course or side dish to fish tacos. A good rule of thumb with eye health is to eat colorful vegetables and fruits every day, since they are high in lutein and zeaxanthin.
2 mangoes, peeled, seeded, and diced (about 2 cups)
1 small red onion, finely diced
2 tablespoons freshly squeezed lime juice
1 garlic clove, minced
2 cucumbers, peeled, seeded, and diced
½ jalapeño, cored, seeded, and diced
2 tablespoons diced yellow or red bell pepper
2 tablespoons freshly shredded mint leaves
Sea salt
Freshly ground black pepper
Combine all the ingredients in a large bowl. Cover and refrigerate until ready to serve.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 85 |
| Protein: | 2 g |
| Fiber: | 3 g |
| Fat: | 1 g |
| Saturated fat: | less than 1 g |
| Sodium: | 157 mg |
| Vitamin A: | 1,279 IU |
| Vitamin C: | 48 mg |
| Vitamin E: | 1 IU |
| Beta-carotene: | 731 µg |
| Lutein and zeaxanthin: | 60 µg |
| Lycopene: | 3 µg |