Recipe information
Yield
Makes about 2 cups
Ingredients
Juice of 2 limes
1 tablespoon canola oil
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 ripe Hass avocado, peeled, pitted, and diced
1/2 ripe mango, peeled, pitted, and diced
1/2 small red onion, finely diced
1/3 cup coarsely chopped fresh cilantro
Preparation
Whisk together the lime juice, oil, and honey in a medium bowl. Season with salt and pepper. Add the avocado, mango, red onion, and cilantro and mix gently to combine. The relish can be made 30 minutes in advance and kept at room temperature.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
