Papaya Spring Salad
Papaya Spring Salad recipe from Down to Earth Organic and Natural.
Yield
4-6 Servings
Ingredients
Dressing
- 1 garlic clove, minced
- 2 Tablespoons minced leek
- 1 teaspoon minced fresh ginger
- ¼ cup fresh lime juice
- ⅓ cup honey or agave nectar
- 1 Tablespoon balsamic vinegar
- ¼ cup minced cilantro
- ½ cup olive oil + more if needed
- Salt and pepper to taste
Salad
- 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
- Make the Dressing first. Place garlic, leek and ginger into a food processor; pulse a couple of times until mixed.
- 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.
- Season with salt and pepper and set aside.
- To make Salad:Toss papaya, avocado, mango, red onion and beets together in a large bowl. Slowly add dressing and toss gently.
- 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!