* Exported from MasterCook *
Funky Thai Salsa
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs No Cook
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups cherry tomatoes -- chopped small
1 medium mango -- chopped small (about 11/4 cups)
1 medium avocado -- chopped small
2 tablespoons diced red onion
2 teaspoons freshly squeezed lime juice
1 kaffir lime leaf
1 tablespoon lemongrass -- chopped small, white part only (about one small stalk)
2 teaspoons Bragg's Liquid Aminos
2 tablespoons minced fresh cilantro
1/4 teaspoon sea salt -- or to taste
Place 1/4 cup of the tomatoes and 1/i cup of the mango into a blender.
Place the remaining tomatoes and mango together with the avocado and red
onion in a mixing bowl. Cover with the lime juice and stir well to keep
the avocado from browning.
Add the kaffir lime leaf, lemongrass, and Bragg's to the blender and blend
starting on low speed and increasing to high speed for 15 seconds or until
the lime leaf and lemongrass are finely blended. Pour over the tomato
mixture, scraping the sides of the blender to get all of the goods out.
Add the cilantro, sprinkle with salt, and stir. Serve immediately or
refrigerate for up to two days.
Makes 3 cups (6 one-half cup servings)
Variations:
Replace the mango with papaya or pineapple.
Add 1/2 teaspoon chile powder for a subtle twist.
AuthorNotes: This salsa combines traditional Thai flavors with a Mexican
American favorite. Why not? It's fun to surprise people with bold new
flavors. Though you can certainly use this salsa with Thai Summer Rolls
(page 59), in wraps, or as a topping on Rice Pilau (page 9), it makes a
fun dip for chips or cucumber slices.
Cuisine:
"Asian"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Sept 2013"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 87 Calories; 5g Fat (50.3% calories
from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 152mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 5063 0 0
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