Papaya Lime Salsa

1 bunch Cilantro
1 medium Red Onion, finely chopped
2 limes
1 tbsp Lemon juice
1/2 large Papaya (approx. 2 cups small dice), reserve 1 tsp seeds
1 Avocados, firm ripe, not soft
2 cloves Garlic (or more to taste)
2 tbsp Extra Virgin Olive Oil
1 tbsp cumin
1/2 tsp Salt (or to taste)
1/2 tsp fresh ground black Pepper (or to taste)

NIghtshade-Free & AIP Friendly (simply omit the black pepper)

Wash cilantro & trim stem ends; wrap in paper towels & chill for 1/2 hour to help dry. Juice the limes & add the lemon juice. Peel and chunk the avocado & papaya tossing with the juice to prevent darkening. Crush the papaya seeds with the flat of your knife and mince them fine. Chop the onion fine, mince the garlic fine & chop cilantro, including stems. Add them to papaya mixture, tossing gently. Add the cumin & olive oil & toss gently until well mixed. Chill for an hour or so to blend flavors. Keeps 3 days tightly covered in the fridge.

Serving Size: Makes 8 1/2 cup servings