Avocado And Papaya Salad Recipes

Steps:

• Place some the dressing in a large bowl and gently toss the watercress with the dressing, lightly shaking off excess. Remove to a serving dish. Toss the chayote with some dressing and add on top of the watercress. Repeat this process with the papaya, and then the avocado, tossing them in the remaining dressing. Season with salt and pepper and top with fried plaintain slivers.
• In a glass jar with a tight-fitting lid, add all the ingredients and shake vigorously to blend. Refrigerate until ready to use.

Steps:

• Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges.
• Juice the limes into a non-reactive bowl, add red onion and ginger to bloom for 5 minutes. Add the remaining ingredients and gently toss. Season with salt and pepper, to taste. Serve immediately.

Steps:

• Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
• In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

Steps:

• Cover platter with spinach.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

Steps:

• Layer salad with arugula and tarragon, then avocado, papaya and onions. Finally drizzle with vinaigrette.
• To a saucepan add orange juice, split vanilla bean and scrape seeds into juice. Add vanilla bean to juice, bring to a simmer and reduce liquid by 2/3. Meanwhile, smash garlic clove with a pinch of salt using flat side of a knife. Allow orange juice reduction to cool, remove vanilla bean, then add garlic puree, rice wine vinegar and olive oil. Stir well and season with salt and pepper.

Steps:

• Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
• Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.

Steps:

• Remove peel and pith from the grapefruit using a sharp paring knife. Carefully cut between membranes to remove segments, and place in a medium bowl. Peel the papaya, cut in half, and remove seeds. Slice into pieces about 2 1/2 inches by 1/2 inch thick. Add to the bowl, and toss to combine.
• Slice the avocados lengthwise into 1/2-inch slices and pour the lemon juice over them. Add to the fruit mixture.
• In a small saucepan, warm the maple syrup and lime juice, whisking to combine; set aside to cool.
• Toss the fruits together, and drizzle with the dressing. Serve seasoned with pink pepper, if desired.

Steps:

• Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.

Steps:

• Wash and dry lettuc, tear into bite sized pieces place in a salad bowl or platter.
• Halve and peel Papaya. Scoop out seeds and save 2tbsp. Slice Papaya. Combine dressing ingredients in a blender untill papaya seeds have the appearance of ground pepper. Store dressing in fridge for an hour or 2.
• Just before serving add papaya avocado and red onion slices to lettuce. Pour dressing over salad and toss.(you will probably have dsg left over).

Steps:

• Cube fruit and coat with dressing.
• Serve on lettuce or spinach or with cottage cheese.

Steps:

• In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
• In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.