Try a taste-tempting tropical sensation! This unusual salsa makes a terrific appetizer, or serve it with fruit salads, grilled chicken or fish.
Makes 10 servings (1/4 cup each)
|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|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- 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.
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||27 %|
Check out more recipes for Latin American