This delicious and unusual papaya avocado salad is the perfect accompaniment for a special dinner, anytime of the year. It pares especially well with turkey, ham, chicken and white fish as a protein dish and serves from 6-8 people. My papaya avocado salad also makes a wonderful summer lunch on a hot day and serves 4 as a main luncheon dish. Of course it is gluten free and sugar free (except the natural fructose which is good for you) so everyone can partake. Enjoy!
Ingredients for salad:
1 and ½ halve heads romaine lettuce, chopped
1 ripe papaya, chopped in large chunks (should be slightly soft to touch and yellow on the outside)
1 large semi-soft avocado, peeled and dices
!/2 Cup slivered red onions
Ingredients for dressing:
2 tsp granulated Stevia
1and 1/2 tsp Dijon mustard
¼ tsp Himalayan Sea Salt
¼ tsp course ground black pepper
2 tbsp papaya seeds
½ c. white wine vinegar
½ c. Optomega or extra virgin olive oil (Optomega Oil-4 blend organic)
2 green onions, chopped finely
Method
Halve and peel papaya and scoop out 2 tbsp seeds. Set aside seeds.
Put all dressing ingredients in a blender and blend on puree until papaya seeds look like the side of black pepper. Store dressing in a covered container in fridge until ready to put the salad together.
For the salad, chop the romaine lettuce in a large salad bowl, cut papaya in large chunks and add, cut peeled avocado in medium size pieces and add along with slivered red onion.
Toss with ½ the dressing and enjoy. Save ½ the dressing for another salad soon!
Note: I often purchase 2 papayas and 2 avocados to have on hand for the encore salad later in the week.
Note: give this wonderful salad a try at your next dinner party and let me know what your guests think. I would love it if you would post your comments to www.facebook.com/carolynhancox
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