Papaya-avocado salsa
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ripe medium avocados | |
| Peeled; pitted and diced | ||
| 1 | Ripe papaya | |
| Peeled; halved, seeded, and diced | ||
| 1 | large | Ripe tomato; diced |
| ¼ | cup | Finely chopped red onion |
| 2 | Cloves garlic; minced | |
| 2 | tablespoons | Chopped fresh cilantro |
| 1 | large | Lime; Juice of |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Freshly ground black pepper |
| ½ | teaspoon | Salt |
Directions
MAKES 3 CUPS VEGAN
Ripe, fresh papaya adds tropical flare to this guacamole-style salsa. It's great as a dip with tortilla chips, fresh vegetables or whole-grain crackers.
In medium bowl, combine all ingredients and mash with a large spoon until well-blended. Transfer salsa to serving bowl and serve as a dip with tortilla chips or as a condiment with Chayote-Potato Cakes.
PER ¼-cup SERVING: 67 CAL.; 1G PROT.; 5G TOTAL FAT (1G SAT. FAT); 7MG CARB.; 0 CHOL.; 101MG 500.; 3G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 40 Converted by MM_Buster v2.0l.