This is a great recipe to make this time of year now that everything is warming up and we can start to grill again. It's light and fresh too which seems to be the unspoken requirement for Spring and Summer meals.
Start off with a mango - peel it.
Slice the mango from the top down on each side, much like you would slice a pineapple, leaving the nasty hard core behind. Then just give it a rough chop.
Peel a kiwi and slice off the ends.
Chop the kiwi up as well.
I just love the colors of kiwi. So much that I'm contemplating redesigning the bathroom of a house we're buying with kiwi being the inspiration.Think green walls, white wainscotting going halfway up the walls, medium wood stained colored vanity and towels the same shade.
But I digress.
Finely chop 1/2 of a purple onion.
Add in a bit of fresh cilantro and a pinch of salt.
Then serve it over my Dad's spectacular grilled chicken.
So colorful, so yummy, so perfectly spring-ish!
The cost for this dish comes to about $4-5 for four servings. Not too shabby!