| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Vegtime2 | 12 | servings |
INGREDIENTS
| 2 | Ripe medium avocados | |
| Peeled; pitted and diced | ||
| 1 | Ripe papaya | |
| Peeled; halved, seeded, and diced | ||
| 1 | lg | Ripe tomato; diced |
| 1/4 | c | Finely chopped red onion |
| 2 | Cloves garlic; minced | |
| 2 | tb | Chopped fresh cilantro |
| 1 | lg | Lime; Juice of |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Freshly ground black pepper |
| 1/2 | ts | Salt |
INSTRUCTIONS
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 1/4-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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