Wednesday, April 15, 2009

Vegetarian Times E-Newsletter

I'm really beginning to appreciate some of the recipes I get in the Vegetarian Times newsletter. I didn't expect to find so many appealing raw meals. Here's another one that looks like a real winner. I can't wait to try it.

Papaya-Avocado Salad

Ingredient List
Serves 4

4 ripe papayas, divided (When buying ripe papayas, look for firm (not hard) fruit with a yellowish rind that has no spots or bruises)
2 small avocados, diced (1 cup)
1/3 cup unsalted cashews, chopped
1/4 cup coarsely chopped cilantro or fresh mint
3 Tbs. fresh lime juice
1 medium shallot, finely chopped (2 Tbs.)
1 cup packed arugula, coarsely chopped

Halve 2 papayas and scoop out seeds. Set halves aside. Peel remaining 2 papayas with vegetable peeler, then halve and scoop out seeds. Cut peeled papaya halves into 1/2-inch dice, and place in medium bowl.

Add avocados, cashews, cilantro, lime juice, and shallot to diced papayas in bowl, and toss to combine. Season with salt and pepper. Fold in arugula. Fill papaya halves with salad, and serve immediately.

Nutritional Information
Per SERVING: Calories: 252, Protein: 5g, Total fat: 11g, Saturated fat: 2g, Carbs: 39g, Cholesterol: mg, Sodium: 162mg, Fiber: 9g, Sugars: 19g

I really appreciate the nutritional information since I need to watch out for FSS (fat, sugar, sodium). It's also nice to know what to look for in a good papaya. Enjoy!

No comments:

Post a Comment