Avocado-Papaya Salad

Photo: Randy Graham, Valley Vegetarian

One-fifth of a medium avocado, according to a Hass avocado website, has 50 calories and contributes nearly 20 vitamins and minerals making it a, “good nutrient choice.” Papayas are very low in calories and contain no cholesterol. They are rich in phyto-nutrients, minerals, and vitamins.

I have combined these two nutritional-packed fruits into a dish featuring fresh California Avocados and firm, ripe papayas. What could be better?

4 small fresh papayas (divided)
2 small California avocados (medium dice)
⅓ cup raw pepitas
¼ cup fresh cilantro (chopped)
3 tablespoons fresh lime juice
1 medium shallot (chopped fine)
Salt and pepper to taste
1 cup packed butter lettuce (chopped)

Thoroughly wash all four papayas. Cut two of them in half (lengthwise) and scoop out seeds. Set halves aside.

Peel remaining 2 papayas, then halve and scoop out seeds. Cut peeled papaya halves into ¼-inch dice, and place in medium bowl. Add avocados, cashews, cilantro, lime juice, and shallot to diced papayas, and toss to combine. Season with salt and pepper to taste. Fold in butter lettuce. Fill papaya halves with salad, and serve immediately.

See this recipe and more in my Ojai Valley Vegan Cookbook!

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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