Melon mango salsa

Yield: 1 Servings

Measure Ingredient
1½ cup Finely diced jicama
1 cup Finely diced cantaloupe
1 cup Finely diced watermelon
1 \N 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

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

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