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Friday, March 12, 2010
Avocado and papaya salad
Thank goodness, we can start to believe that winter is behind us. As soon as the ice melts, I start wanting more salads. This one began with a ripe avocado and a sweet papaya -- both tropical fruits at the peak of their season now. For dressing, I went ultra-simple--lime, olive oil and light seasonings.
Recipe: Avocado and Papaya Salad (Serves 4)
Ingredients: 4-5 cups greens of your choice (I used Boston lettuce) 1 ripe avocado, cut into bite-size cubes 1 medium papaya, peeled, seeded and diced 1 medium tomato, diced 2-3 T chopped olives (optional) Juice of one lime 1/4 cup extra virgin olive oil Salt and pepper, to taste
Instructions: In a large salad bowl, toss together the first five ingredients (greens through olives). Be gentle--both the avocado and the papaya are delicate fruits. In a small bowl, whisk the lime juice and olive oil; add salt and pepper. Poor dressing over greens, toss gently and serve.
My day job is college professor -- of mass communication and journalism, at the University of Cincinnati. I've probably got a few more years to go, and it's a good gig. Love to travel, cook, dine out, and work out.