Chunky Avocado-Papaya Salsa
This is based on a recipe in Kim Sunée’s wonderful new book, “A Mouthful of Stars†(Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn’t have Asian pears. So I used an apple, and loved it. It’s the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I’ve made them optional. Featured in: Chunky Avocado Papaya Salsa. Learn: Basic Knife Skills
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 1/4 cup chopped cilantro
- 1/4 cup freshly squeezed lime juice
- 2 medium-size ripe hass avocados halved, pitted and cut in small dice
- 1 small ripe papaya halved, seeded, peeled and cut in small dice (about 2 cups dice)
- 1 tart apple unpeeled or asian pear, peeled if desired, cored and cut in small dice
- 1 fresh red or green serrano chile seeded and thinly sliced or minced, or more to taste
- 2 tablespoons chopped fresh mint
- 1/2 small red onion diced small, soaked for 5 minutes in water to cover, drained and rinsed (optional)
- Carbohydrate 18.58479 g
- Cholesterol 0 mg
- Fat 0.26317 g
- Fiber 2.53469998541474 g
- Protein 1.97446 g
- Saturated Fat 0.026754 g
- Serving Size 1 1 recipe (247g)
- Sodium 3506.55 mg
- Sugar 16.0500900145853 g
- Trans Fat 0.166745 g
- Calories 73 calories
Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.
