Thanks to our wonderful friend, Carmen, for letting Olive Us play with her delightful Papaya Salad recipe!
Salad Ingredients:
1 head of Romaine lettuce or spinach
1 ripe papaya (yellow when it’s ripe)
1 large ripe avocado; peeled and sliced or cubed
1 small red onion, thinly sliced
Papaya Seed Dressing Ingredients:
1/4 cup Olive Us Persian Lime Olive oil or mild-medium intensity Ultra Premium (UP) Extra Virgin olive oil
3-4 Tablespoons Olive Us Pineapple White Balsamic (or other Olive Us white balsamic; i.e.- Mango, Organic White, Pomegranate-Quince, etc.)
1 tsp sea salt (or Olive Us Lemon Twist or Lime Fresco sea salt)
1/4 tsp Dijon style mustard
1-2 Tablespoons papaya seeds (they have a peppery taste)
1 green onion, finely chopped
Directions:
Salad: wash, dry & roughly tear lettuce into bite sized pieces and place in a salad bowl. Cut papaya in half, scoop out the seeds and save 2 Tablespoons to set aside for the dressing. Peel the papaya and slice or cut into pieces. Cut the avocado in half & discard the pit. Peel, and slice or cube the avocado.
Dressing: Place all dressing ingredients into the container of a blender or food processor and secure lid. Start with less papaya seeds than you may need as they’re peppery. Blend until the papaya seeds have the appearance of ground pepper. To increase pepperiness of dressing, add more seeds. Adjust to your own preference. Store dressing in fridge.
Serve: Just before serving, add papaya, avocado, and red onion slices to the lettuce. Pour dressing over & toss. Or, place lettuce on individual plates, then dress.
