Megan Flynn Peterson is a blogger and self-proclaimed foodie with dreams of a literary life. She has a master’s in Children’s Literature and an affinity for cultural studies, good food, bookstores, and those first few weeks of autumn. She runs a consulting business called Cave Girl, where she advises people on all things Paleo. Her hobbies include running, cooking, taking photos, crying over her favorite music, and blogging away at Freckled Italian. You can also find her on The Eighty Twenty, an online magazine for women who lean toward the Paleo lifestyle. She currently resides in Minneapolis with her husband, where she drinks coffee, writes personal essays, and tries to keep the house clean. Connect with Megan on Facebook, Twitter, and Instagram.
A few years ago, my brother went on a deep-sea fishing excursion and came back with the most beautiful tuna. There are so many things you can do with fish like that, but we opted for grilling it and serving it with a mango salsa. Here’s how I make mine:
- Prep time: 15 minutes
- Servings: six to eight, depending on size
- 1 mango
- 1 avocado
- 1-2 nectarines
- 1/2 of a pineapple
- 1/2 of a red onion
- juice of 1 lime
- bunch of cilantro (I just grabbed a handful from our herb garden)
- 1/4 teaspoon cayenne powder
- salt and pepper, to taste
- Cut up all your fruit, chop the onion in small pieces, and dice the avocado.
- Put everything in a bowl and squeeze lime on it. Give it a good stir and add salt, pepper, and cayenne. Stir again to incorporate seasoning.
- Serve with fish, or maybe to compliment some sweet potato chips. Whatever you do with it, it’ll be delicious!