1 cup mango, cut into small cubes
1 cup pineapple, cut into small cubes
1 tablespoon mint leaves, chopped fine
2 tablespoons cilantro, chopped fine
1 tablespoon apple cider vinegar
1 teaspoon extra-virgin olive oil
Salt and pepper to taste
Toss gently and serve with the Crab, Salmon and Scallop Cakes.
Makes 2 cups
