Fruit is a great addition to any salad. Try pairing creamy, buttery papaya and avocado with crisp red pepper and romaine lettuce. Together with a fresh tarragon and papaya seed dressing, heavenly. Choose a firm, ripe avocado so you can enjoy the best of its smooth texture and a nutty taste.
Don’t toss the papaya seeds, not only are papaya seeds edible, small amounts of them in your diet surprisingly good for you. They have a high levels of digestive enzymes, are antibacterial, anti-parasitic and have powerful liver regenerating properties. Sounds good to me, how do we get more of them into our diet? Well, add them to your dressing as a start. Their flavor is a bit like a cross between mustard and black peppercorns; two things I most always have in my salad dressing. Easy-peasy. You can even save the papaya seeds, dry them out in a low oven and use them as a substitute for peppercorns. Who knew?
I love this quick and easy papaya avocado salad! It’s great served as a meal or a side and is a satisfying and a delicious taste of the tropics! Just add tuna or shrimp for a more filling main meal salad. Tastes fantastic!
For the salad:
1 head romaine lettuce, torn into bite-size pieces
1 ripe papaya (ripe when turns yellowish), halved, peeled, seeds removed and sliced (reserving 2 tablespoons of the papaya seeds)
1 avocado, halved, stones removed, peeled, and sliced
1 red pepper, cored, seeded and cut in strips
1 red onion, halved and thinly sliced
For the dressing:
2 tablespoons sugar
1/2 teaspoon grainy Dijon mustard
2 teaspoons sea salt
2 tablespoons papaya seeds
6 tablespoons white wine vinegar
6 tablespoons extra-virgin olive oil
2 green onions, finely chopped
1 tablespoon chopped fresh tarragon
1. Combine dressing ingredients in a blender until smooth, and the papaya seeds have the appearance of ground pepper.
2. In a large serving bowl, add the lettuce, papaya, avocado and green onion. Pour dressing over the salad and toss lightly to combine. Serve and enjoy!