Papaya Spring Salad

Ingredients

Dressing:
1 garlic clove, minced
2 Tablespoons leek, minced
1 teaspoon fresh ginger, minced
¼ cup fresh lime juice
⅓ cup honey or agave nectar
1 Tablespoon balsamic vinegar
¼ cup cilantro leaves, minced
½ cup walnut oil or olive oil + more if needed
Salt and pepper


• ½ papaya, de-seeded, peeled and cubed
• ½ avocado, peeled and cubed
• ½ mango, peeled and cubed
• ¼ red onion, diced
• 1 small beet, julienned
• 8-10 butter lettuce leaves, coarsely chopped
• 2 limes, sliced into wedges
• ¼ cup toasted pumpkin seeds (optional)

Instructions

1. Make the dressing first. Place garlic, leek and ginger into a food processor; pulse a couple of times until mixed.
2. Add lime juice, honey, vinegar and cilantro to food processor. Turn processor on low and slowly add oil. Continue to process until mixture is well incorporated. If needed, slowly add ¼ Tablespoon of oil at a time to achieve a smooth consistency.
3. Season with salt and pepper and set aside.
4. Toss papaya, avocado, mango, red onion and beets together in a large bowl. Slowly add dressing and toss gently.
5. Divide butter lettuce leaves evenly among serving plates. Distribute papaya salad on top of each bed of lettuce. Garnish each salad with lime wedges on the side, and sprinkle with pumpkin seeds if desired. Enjoy!

Yields 4-6 Servings

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