Venezuelan Salsa
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Venezuelan Salsa
YIELD Makes 10 servings (1/4 cup each)
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Try a taste-tempting tropical sensation! This unusual salsa makes a terrific appetizer, or serve it with fruit salads, grilled chicken or fish.
INGREDIENTS
| 1 | mango, peeled, pitted and diced |
| 1/2 | medium papaya, peeled, seeded and diced |
| 1/2 | medium avocado, peeled, pitted and diced |
| 1 | carrot, finely chopped |
| 1 | small onion, finely chopped |
| 1 | stalk celery, finely chopped |
| Juice of 1 lemon | |
| 3 | cloves garlic, minced |
| 2 | tablespoons chopped fresh cilantro |
| 1 | jalapeño pepper,* finely chopped |
| 1‑1/2 | teaspoons ground cumin |
| 1/2 | teaspoon salt |
PREPARATION:
- Combine all ingredients in medium bowl. Refrigerate several hours to allow flavors to blend. Serve with baked tortilla chips, carrot and celery sticks or apple wedges.
This recipe appears in:
Latin American
NUTRITIONAL INFORMATION:
| Sodium | 117 mg |
| Protein | 1 g |
| Fiber | 2 g |
| Carbohydrate | 9 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 27 % |
| Calories | 52 |
DIETARY EXCHANGE:
| Fruit | 1 |
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