Avocado/Papaya Salad

Heidy served her Spicy Sesame Chicken with an Avocado/Papaya Salad. The tanginess of the salad complements the spicy chicken nicely.

The Avocado/Papaya Salad has a good balance of textures from the crunchiness of the Romaine lettuce to the creaminess of the Avocado and the tenderness of the papaya. The papaya also gives a good colour contrast to the greens with the speckles of poppy seeds.

Ingredients

• 3 to 4 Romaine lettuce hearts, tear into bite size pieces
• 1 Hawaiian papaya (peeled and cut into small cubes)
• 2 Avocado (remove pits, peeled and cut into small cubes)

Dressing:

• 1/2 cup white sugar
• 1/2 cup white wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon dry mustard
• 1 teaspoon salt
• 2 teaspoon poppy seeds
• 2 tablespoons green onion (chopped into small pieces)

Click in the link below for the instruction.

Instructions

Cut the avocado, papaya and green onion (Heidy substituted with chives) into small pieces.Wash and dry the Romaine lettuce and tear into small pieces.

Mix the dressings in a small bowl.Toss the salad with the dressings just before serving.

Heidy brought a carving knife to calf a lemon for garnish.

A simple garnish enhances the presentation of your food in a great way.

Heidy also prepared a simple side dish of baked scallop potato from a store bought box kit.

Heidy, thank you for sharing.

Categorized Under: 2007 • Salad

Tagged Under: Community Kitchen • Papaya • Recipe • Salad