Papaya-Avocado Salad

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.

Papaya-Avocado Salad

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Servings

4 people

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Ingredients

• 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
• PAPAYA-SEED DRESSING
• 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

Ingredients 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 PAPAYA-SEED DRESSING 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

Servings 4 people Print Recipe

Instructions

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.