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)

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

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.

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