YIELD: 4 servings

4 small (2 cups) fully ripened Mexican Hass avocados, peeled, seeded and diced

4 (2 cups) plum tomatoes, diced

2 small (2 cups) mangos, peeled, seeded and chopped

½ cup chopped fresh cilantro

¼ cup red onion, finely chopped

¼ cup olive oil

2 Tbsps. lime juice

2 Tbsps. white vinegar

1 (1 ½ Tbsps.) jalapeno chili pepper, finely chopped

2 (1 Tbsp.) minced garlic cloves

¼ to ½ tsp. salt

¼ tsp. ground black pepper

1. Combine all ingredients and stir together.

   Recipe and photo submitted by by Executive Chef Michael Gallagher of Restaurant Associates.