This refreshing summer salad is also good with other seafood, such as shrimp.

Jim Peterson
Recipe by Cooking Light July 2005

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Jan Smith

Recipe Summary

Yield:
6 servings (serving size: 1 cup salad and 1 pita)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Place chile and pepper halves, skin sides up, on a foil-lined broiler pan; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop; place in a large bowl.

  • Add papaya and next 7 ingredients (through garlic); toss gently to combine. Serve with pitas.

Nutrition Facts

294 calories; calories from fat 17%; fat 5.4g; saturated fat 0.8g; mono fat 2.6g; poly fat 1.1g; protein 19.5g; carbohydrates 41.2g; fiber 3.3g; cholesterol 45mg; iron 2.2mg; sodium 746mg; calcium 101mg.
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