Recipe - Papaya-Avocado Salsa

2 Ripe medium avocados
Peeled; pitted and minced
1 Ripe papaya
Peeled; halved, seeded, and
minced
1 lg Ripe tomato; minced
One fourth cup Finely chopped red onion
2 Cloves garlic; minced
2 tablespoon Chopped fresh cilantro
1 lg Lime; Juice of
One half teaspoon Ground cumin
One half teaspoon Freshly ground black pepper
One half teaspoon Salt

MAKES 3 CUPS VEGAN

Ripe, fresh papaya adds tropical flare to this guacamolestyle salsa. It's
great as a dip with tortilla chips, fresh vegetables or wholegrain
crackers.

In medium bowl, combine all ingredients and mash with a large spoon until
wellblended. Transfer salsa to serving bowl and serve as a dip with
tortilla chips or as a condiment with ChayotePotato Cakes.

PER 1/4cup 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.