PAPAYA AVOCADO SALAD
Make and share this Papaya Avocado Salad recipe from Food.com.
Provided by Chef Moxy
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 455.7, Fat 36.6, SaturatedFat 5.1, Sodium 1184.3, Carbohydrate 33.7, Fiber 9.3, Sugar 20.6, Protein 4.1
PAPAYA AVOCADO SALAD
Provided by Michael Chiarello : Food Network
Time 13m
Yield 4 salads
Number Of Ingredients 9
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.
SIMPLE PAPAYA AVOCADO SALAD
This recipe is from The Baby Cookbook--Karin Knight. I have been looking at recipes that I can make that I can blend part of it up for my 7 month old twins. My son LOVES avocados. Omit dressing for young children.
Provided by Nyteglori
Categories Papaya
Time 2m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Cube fruit and coat with dressing.
- Serve on lettuce or spinach or with cottage cheese.
Nutrition Facts : Calories 974.8, Fat 84.5, SaturatedFat 12.1, Sodium 337.7, Carbohydrate 62, Fiber 20.3, Sugar 32.4, Protein 6
PAPAYA AND AVOCADO SALAD
Shake up your routine with this colorful, fruit-infused Papaya and Avocado Salad. This better-for-you salad is prepared with fresh fruits and vegetables for a delicious dish, and the deep colors of Papaya and Avocado Salad make it a pleasure to present as well.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cover platter with spinach.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 3 g
PAPAYA, JICAMA, AND AVOCADO SALAD
This chunky and crunchy salad is served more as a condiment than a separate course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
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.
CHUNKY AVOCADO-PAPAYA SALSA
This is based on a recipe in Kim Sunée's wonderful new book, "A Mouthful of Stars" (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn't have Asian pears. So I used an apple, and loved it. It's the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I've made them optional.
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 4 grams
GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA
Categories Salad Leafy Green Tomato Backyard BBQ Dinner Lunch Papaya Lobster Avocado Summer Grill Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 12
Steps:
- Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
- Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
- Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
- Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
- Toss greens in another large bowl with enough remaining dressing to coat.
- Divide greens among plates. Spoon lobster mixture atop greens and serve.
PAPAYA AVOCADO SALAD
Put an exotic spin on your next Healthy Living spinach salad. Just add sliced papayas, avocados and nectarines.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cover large plate with spinach.
- Top with next 4 ingredients.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
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