AVOCADO PAPAYA SALAD

I didn’t grow up eating payaya. In fact, I don’t think I tried it until college. My sister was always deathly allergic and out of fear and habit, I just avoided it.

When I did eventually taste test my first papaya, I was delighted to find that not only am I not allergic, but they’re also super delicious. So here I am, experimenting with a papaya salad.

Did you know papaya is packed with antioxidants? It may improve heart health, digestion and fight inflammation too. Talk about a super fruit!

I tossed this raw salad together with papaya, mango, avocado, cucumber, tomatoes and red onions. Raw salads are the best! So easy to make! Plus this one includes a ginger dressing that makes it even more flavorful.

Mangoes are another favorite super fruit of mine! Unlike papayas, I grew up eating lots of them. In fact, we had a huge mango tree in our backyard. I have many fond memories venturing out there on the hunt for fallen ones within my reach, or pointing to ripe mangoes high in the tree tops and working a long arm of a gadget to grasp them from the branches.

Mango flesh contains prebiotic dietary fiber, which helps feed the good bacteria in your gut! They also boast tons of Vitamin C & A, boosting immunity and promoting eye and heart health.

Don’t get me started on avocados. They’re not just for toast, my friends! Avocados are packed with potassium, fiber, fat and vitamin C, K, B, E & A. That means they promote heart health and may reduce high blood pressure.

Okay, name a reason you shouldn’t already be eating this avocado papaya salad now…

For the dressing, I whisked spicy mustard, lemon juice, olive oil, apple cider vinegar, fresh ginger, dried paprika and dried coriander. Drizzle, toss and garnish!

Garnishing is one of my favorite aspects of plating foods. I sprinkled almonds and fresh mint atop the salad for good measure! Serve as a side dish or main if you’re feeling fruity.

AVOCADO PAPAYA SALAD

Prep time: 20 mintes

Serves: 6

SALAD:

1 papaya, deseeded and thinly sliced

1 mango, chopped into chunks

1 avocado, thinly sloced

1 cucumber, sliced and cut into quarters

1/3 large red onion, thinly sliced

1 c cherry tomatoes, halved

1/4 c fresh mint (for garnish)

1/3 c almonds (for garnish)

DRESSING:

1/2 inch fresh ginger, minced

1/2 tsp paprika

1/2 tsp coriander

1 tsp spicy mustard

1/2 lemon, juiced

2 tbsp olive oil

1 tbsp apple cider vinegar

1. Combine all salad ingredients in large bowl. (Aside from garnish!)
2. In a small bowl, combine dressing ingredients and whisk to combine.
3. Drizzle dressing on salad and gently toss to combine.
4. Garnish with fresh mint and almonds.

I served my salad with pan seared salmon- delicious! Feel free to store your leftovers in the refrigerator for up to two days. The salad will soak in your dressing for a super flavorful dish the next day too!