Venezuelan salsa made with mango, papaya, carrot, celery, lemon and garlic is a taste-tempting tropical sensation!
45 Minutes or Less,  Food,  Vegetarian

Venezuelan Salsa

I enjoy gaining perspective from guest posters (and yummy recipes). Today’s is from Ellen Spencer, and this Venezuelan salsa sounds wonderful!


Venezuelan salsa made with mango, papaya, carrot, celery, lemon and garlic is a taste-tempting tropical sensation!

Venezuelan salsa made with mango, papaya, carrot, celery, lemon and garlic is a taste-tempting tropical sensation!

This very simple Venezuelan salsa is a tropical treat for your taste buds that can be perfectly paired with almost all dishes, or eaten as an appetizer.

A simple nutritional appetizer doesn’t need to take more than fifteen minutes to make at home. And what really appeals about this quick salsa is the fresh colorful appetizing look of the recipe.

Serve nutrition-packed food to your family or enhance the taste of your dinner as you serve this salsa to your guest.

The recipe is very low in calories; however, it’s very rich in proteins, carbohydrates, fiber and sodium.

You could call it a perfect dietary recipe.

Take a look at the recipe below which makes about ten quarter-cup servings.

It’s guaranteed to be loved by your family or your guests!

Venezuelan salsa made with mango, papaya, carrot, celery, lemon and garlic is a taste-tempting tropical sensation!

Venezuelan Salsa

Yield: 10
Prep Time: 3 hours
Total Time: 3 hours

Venezuelan salsa made with mango, papaya, carrot, celery, lemon and garlic is a taste-tempting tropical sensation!

Ingredients

  • 1 mango, peeled, pitted and diced
  • 1 medium avocado, peeled, pitted and diced
  • 1/2 medium papaya, peeled, seeded and diced
  • 1 carrot, finely chopped
  • 1 medium red onion, finely diced
  • 1 celery stalk, finely chopped
  • 1 lemon, juiced
  • 1 jalapeno pepper, finely diced
  • 1 1/2 teaspoons dried cumin
  • 1/2 teaspoon sea salt

Instructions

  • Mix all the ingredients in a large bowl, cover tightly and then place in the fridge for a few hours or overnight.
  • Serve with apple wedges, carrot sticks or tortilla chips.
  • Did you make this recipe?

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    About the author: Ellen Spencer is a blogger and writer. She is a health freak and very environmentally aware. These days she is busy in writing an article about postpartum depression and baby-wearing.

    Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!

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