I am not the biggest fan of papaya, although this is a very beneficial product: in particular, it contains enzyme papain, which breaks down proteins. So it is not for no reason that in Latin America salsa or a sauce from this fruit is often served with meat dishes. As for me, I use papaya to make salsa for vegetarian protein dishes.
This bright papaya salsa goes perfectly well with tofu, vegetarian burgers, as well as with baked salmon or other fish. And it makes a great combo with these vegan tofu burgers.
By the way you can substitute papaya with mango. Salsa will have a different taste, but it will be very much yum-yum nevertheless!
- 1 small papaya
- 1 red onion
- 1/2 red bell pepper
- 1/2 Chile pepper
- 10 fresh mint leaves
- Juice of 1/4 lemon
- 1 tsp maple syrup
- 1 tsp shoyu or tamari (soy sauce)
- Salt and pepper to taste
- Chop the first four ingredients.
- Mix well and season with the remaining ingredients.
- Cover and chill for at least an hour in order for the flavors to blend.
- Energy: 44 cal
- Carbohydrates: 10 g
- Fiber: 1.8 g
- Fat: 0 g
- Proteins: 0.8 g