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Papaya, Mango, Avocado Salad


PAPAYA, MANGO and AVOCADO SALAD
Bahama Breeze Recipe

Serves 4

4 cups Mesclun spring greens
6 ounces Papaya Seed Vinaigrette (recipe follows)
1 large papaya, peeled, seeded (reserve seeds) and cut into 8 wedges
2 mangoes, peeled, seeded and sliced
2 avocados, peeled and sliced
4 ounces toasted cashews, chopped (peanuts or macadamia nuts may be substituted.)

Mix greens with 2 ounces of the vinaigrette and divide into four portions, mounding in the center of 4 plates. Surround with sliced fruit, alternating. Drizzle remaining vinaigrette over the fruit, and top with chopped cashews.

PAPAYA SEED VINAIGRETTE
1 cup papaya nectar
1 cup rice wine vinegar
1/2 cup fresh papaya seeds
1/4 cup Dijon Mustard
1/8 cup fresh lime juice
2 tablespoons rough chopped shallots
1 teaspoon Creole seasoning
1/2 teaspoon kosher salt
3 ounces extra virgin olive oil

Place all ingredients for the Papaya Seed Vinaigrette in food processor and blend until pureed well. Refrigerate.

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