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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.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: Papaya Avocado Salad
Servings: 8 servings
Author: Kyle



  • 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
  • cup tarragon vinegar
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon onion, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon dry mustard
  • ¾ cup salad oil


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.


  • 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!


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.
Tried this recipe?Mention @Great8Friends or tag #gr8food!