Mango Papaya Salsa

Journal as: 1 piece of fruit.

This is a wonderful tropical salsa that goes well with chicken or
fish. It even tastes great served on reduced-fat tortilla chips.

1 mango, peeled, seeded, and diced
1 papaya, peeled, seeded, and diced
1 red pepper, seeded and diced
1 avocado, peeled, pitted, and diced
1/2 cup sweet onion, peeled and finely diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
Salt and pepper to taste

In a medium bowl, gently toss mango, papaya, and red bell pepper, avocado,
sweet onion, cilantro, and balsamic vinegar. Add salt and pepper to taste.
Cover and chill in the refrigerator until ready to serve (it works well to
chill for at least 30 minutes). Serve with broiled or grilled fish or
chicken breast (skinless) or reduced-fat tortilla chips.

Makes 8 servings

Per serving: 84 calories, 1 g protein, 12.6 g carbohydrate, 4 g fat (0.7 g
saturated fat, 2.5 g monounsaturated fat, 0.5 g polyunsaturated fat), 0 mg
cholesterol, 3 g fiber, 5 mg sodium. Calories from fat: 40%.

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