Denver Green Chili

Recipe of the Week - 9/6/09 Papaya Chile Cucumber Salad

I created this and served it to my family,
not normally chile fans. Still, it got rave
reviews with my sister planning to take
it to a bbq with friends. They tried it first
with no green chiles, then I added the
chiles. The chiles improved it, adding an
interesting dimension that they couldn't
easily identify. The pinon nuts also add
quite a bit. I tried it with pumpkin seeds,
but the pinon nuts were much better.

This does not keep very well. It gets better
(blends the flavors) if it sits for maybe an
hour, but a day later it is not as good.

Note it is also low fat, nutritious, and very
easy to prepare. I used nonfat yogurt.

Papaya Chile Cucumber Salad

Ingredients:

Preparation:

1. Mix the papaya, cucumber, and chiles in a serving
   dish.
   
2. Blend the yogurt, lemon juice, and salt
   together.

3. Stir the yogurt mixture in with the papaya, cucumber,
    chiles, and pinon nuts until well blended.

4. Serve on a bed of lettuce and top with pinon nuts.

 
Preparation time: 15 minutes
Serves: 6
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Papaya Chile Cucumber Salad



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Anita

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