Title: Papaya-Avocado Salsa
Categories: Vegtime2
Yield: 12 servings

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

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.