Papaya and Avocado Salad
This Papaya and Avocado salad is fresh and simple to make! The dressing includes the papaya seeds which adds a delicious peppery mustard flavor. Make the dressing ahead of time and chill it for several hours before serving.
Servings: 8 servings
Ingredients
Salad:
- 1 head butter or red leaf lettuce
- 1 large ripe avocado, peeled and sliced
- 1 large papaya, sliced; reserve the seeds
- Papaya Seed Dressing
Papaya Seed Dressing:
- 2 Tablespoons papaya seeds, reserved from the papaya
- ¼ to ⅓ cup sugar, start out with ¼ cup and then add more if you prefer it sweeter
- ⅓ cup tarragon vinegar
- 1 Tablespoon fresh lime juice
- 1 Tablespoon onion, finely chopped
- 1 teaspoon salt
- ½ teaspoon dry mustard
- ¾ cup salad oil
Instructions
Papaya Salad Dressing:
- In a blender, grind the papaya seeds to a coarse ground pepper consistency.
- Add the remaining ingredients except the oil.
- Slowly add the oil and blend on high until the mixture is combined.
- Chill for several hours to blend the flavors.
Salad:
- Wash the leaves and pat dry. Lay a couple leaves on each plate.
- Arrange the avocado and papaya on top of the lettuce.
- Spoon 1 Tablespoon of the dressing over each salad or serve the salad dressing on the side for each guest to serve themselves.
- Serve and enjoy!
Notes
Gr8 Tip:
The salad dressing can be made ahead of time and can be kept in the refrigerator for up to 2 weeks. Take the dressing out of the refrigerator about 30 minutes before serving and stir to combine.
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