| | 1 | | underripe papaya, peeled and seeded | | | 3 | | small thin carrots, peeled | | | 4 | | scallions, white and light green parts only, thinly sliced | | | 2 | | limes | | | 1 | | lemon | | | 4 | | drops green Tabasco sauce | | | 2 | | teaspoons vegetable oil | | | 1/2 | | teaspoon salt | | | 1/8 | | teaspoon freshly ground black pepper | | | 1/2 | | cup mint leaves, coarsely chopped | | | 1. Cut papaya into 1/4-inch dice; place in a bowl. Thinly slice carrots crosswise. Add carrots and scallions to papaya; toss. | | | 2. Using a sharp knife, remove peel and pith from 1 lime. Section lime, cutting each piece away from membrane; add to papaya mixture. Repeat with lemon. Squeeze juice from remaining lime into bowl. Add Tabasco, oil, salt, pepper, and mint; toss to combine. Serve. | | | | Per serving: 54 calories, 2 g fat, 0 mg cholesterol, 11 g carbohydrate, 189 mg sodium, 1 g protein, 2 g dietary fiber. |
WW Points: 1 Cal: 54 ; Fat: 2 ; Fiber: 2 |