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.

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