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Avocado-Papaya Salad with Papaya Seed Dressing
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- #83757
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 pound Mexican papaya, ripe but still firm
3 tablespoons freshly squeezed lime juice
3 tablespoons unseasoned rice vinegar
2 tablespoons honey
1 teaspoon sweet Spanish paprika (pimenton dulce)
1/4 teaspoon salt
1/4 teaspoon toasted ground cumin seeds
2/3 cup mild olive oil
freshly ground black pepper, to taste
2 cups baby mache, field greens, or butter lettuce, torn
2 avocados, pits removed and skin removed, sliced
2 tablespoons toasted hazelnuts or pecans, coarsely chopped
directions
Cut papaya in half lengthwise. Remove seeds, reserving 2 tablespoons for the dressing. Cut the papaya halves in quarters. Holding firmly on cutting board, run a thin knife between the fruit and the skin to separate. Cut the fruit crosswise into 1/4-inch slices. Set aside or refrigerate.
Place the the papaya seeds, lime juice, rice vinegar, honey, paprika, salt and cumin in a blender. Blend, slowly adding the olive oil, until smooth and thickened. There will be little black flecks from the seeds.
To serve, dress the greens with a couple of tablespoons of dressing. Place in center of individual salad plates. Alternate slices of papaya and avocado across the greens. Sprinkle on a few toasted nuts. Drizzle on more dressing, about 1 tablespoon more per plate. Grind on some fresh pepper. Pass the remaining dressing in a pitcher at the table.
Recipe Source: Adapted from a recipe in "Big Small Plates," by Cindy Pawlcyn with Pablo Jacinto and Erasto Jacinto
added by
jbolton
nutrition data
580 calories, 54 grams fat, 27 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
May 31, 2010
Nice, zippy, fresh taste. I had already gotten rid of the seeds when I read the recipe so I did not use them.
February 15, 2009
Love, love, love it! This is absolutely one of my favorite salads. I used to work at the restaurant that serves this salad (Cindy's in St Helena) & have been recreating it by memory for several years - thanks for the recipe! Try it, you'll say thank you!