Strawberry Mango Salsa with Tilapia & Haricot Vert


Strawberry Mango Salsa

  • 3/4 cup diced strawberries
  • 3/4 cup diced mango
  • 1 jalapeño, seeded and minced
  • 2 tablespoons diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 teaspoons honey, or more to taste
  • Juice of 1 lime
  • In a large bowl, combine strawberries, mango, jalapeño, onion, cilantro, honey and lime juice.
  • Serve immediately.

Thanks to for the recipe!


  • Tilapia filets
  • 1 TBSP lemon juice
  • Salt and pepper
  • Olive oil
  1. Heat olive on medium heat in a non stick skillet
  2. Once warm, place tilapia and season with salt, pepper and lemon juice. Cook on both sides for 4 minutes

Haricot Vert

  • 1 package of Haricot Vert (aka string beans)
  • 1 TBSP lemon zest
  • Salt and pepper
  • Olive oil
  • 1 TBSP butter
  • 1 garlic clove, chopped
  • 1 tsp red pepper flakes
  1. Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
  2. Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
  3. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes.
  4. Add lemon zest and season with salt and pepper.



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