Authentic Venezuelan Salsa Recipe: Mango Avocado Salsa

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 *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. 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