Melon mango salsa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Finely diced jicama |
| 1 | cup | Finely diced cantaloupe |
| 1 | cup | Finely diced watermelon |
| 1 | Ripe mango; peeled, diced | |
| 2 | tablespoons | Fresh chopped basil |
| 1 | tablespoon | Minced shallot |
| ½ | teaspoon | Finely grated fresh ginger |
| ¼ | teaspoon | Crushed red pepper flakes |
| 3 | tablespoons | Fresh lime juice |
Directions
In a medium bowl, combine all the ingredients. Mix well, cover and refrigerate at least 1 hour before using. Will keep up to 2 days.
Makes about 4 cups; analysis per 1-tablespoon serving.
Cook's note: Use this salsa on grilled chicken, beef or fish or with tortilla chips.
>From "Magic Salsa" by David Woods (Chronimed, $14.95) Tested by Susan Selasky for the Free Press Test Kitchen 5 calories (0% from fat), 0 grams fat (0 grams sat. fat), 1 gram carbohydrate, 0 grams protein, trace of sodium, 0 mg cholesterol, 2 mg calcium, 0 grams fiber.
Posted to KitMailbox Digest by "AcaGordie" <gordon@...> on May 2, 1998