Delicious Living
  • 1 ripe papaya (about 1 pound)
  • 1 large ripe avocado
  • 2 tablespoons chopped green onions
  • 2 cups endive leaves or mixed baby greens
  • Chopped macadamia nuts (lightly toasted if desired)
  • 3-4 tablespoons fresh papaya seeds
  • 1/3 cup rice vinegar
  • 2 tablespoons brown sugar
  • 1/4 cup organic canola or other vegetable oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon dry mustard
  • 3 tablespoons chopped Maui or white onion

Papaya-Avocado Salad

Monique Cole | Delicious Living
  • Serves: 4 people

Usually discarded, papaya seeds are edible and have a slightly peppery taste. It's OK if some of the pulp sticks to the seeds; it just adds flavor. The dressing is also good as a sauce for fish or chicken.

  1. Cut papaya in half and remove seeds; don't discard seeds. Combine all dressing ingredients in a blender; blend on high until papaya seeds are about the size of ground black pepper.
  2. Peel papaya and cut flesh into 1/2-inch cubes. Cut avocado in half; remove pit and peel, and dice flesh into 1/2-inch cubes. Toss papaya, avocado, and green onions with dressing to taste. Serve over endive leaves or mixed greens, garnished with nuts if desired.
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