Papaya And Feta Salad Recipes

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PAPAYA AND FETA SALAD



Papaya and Feta Salad image

This spectacular summer salad comes from Ingrid Hoffman, of The Food Network's "Simply Delicioso". It's wonderful as a side dish for grilled chicken, fish, or shrimp.

Provided by MaryMatt1016

Categories     Papaya

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 large papaya, seeded and diced, about 3 cups
1/2 cup chopped fresh mint leaves
3 tablespoons extra virgin olive oil
4 tablespoons lime juice (from about 1 lime)
1 tablespoon honey
salt & freshly ground black pepper
1 cup crumbled feta cheese

Steps:

  • Place the papaya and mint leaves in a medium bowl.
  • In a separate bowl, whisk together the olive oil, lime juice and honey.
  • Drizzle the dressing over the papaya, season with salt and pepper and toss to coat.
  • Divide the salad among 4 plates, sprinkle with the feta, and serve.

PAPAYA AND FETA SALAD



Papaya and Feta Salad image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 large papaya, seeded and diced, about 3 cups
1/2 cup chopped fresh mint leaves
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 1 lime)
1 tablespoon honey
Salt
Freshly ground black pepper
1 cup crumbled feta cheese

Steps:

  • Place the papaya and mint leaves in a medium bowl. In a separate bowl, whisk together the olive oil, lime juice and honey. Drizzle the dressing over the papaya, season with salt and pepper and toss to coat. Divide the salad among 4 plates, sprinkle with the feta, and serve.

PAPAYA SALAD



Papaya Salad image

Unripe papaya provides the perfect blank canvas to carry the sweet and salty flavors of a spicy lime dressing.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup lime juice
1/4 cup fish sauce
4 teaspoons palm sugar
2 Thai chiles, thinly sliced
2 cloves garlic, grated
One 3-ounce package dried shrimp
Kosher salt
4 Chinese long beans, cut into 2-inch pieces
One 1 1/2- to 2-pound green (unripe) papaya, peeled and seeded
1 cup shredded carrots
1/2 cup roasted peanuts, chopped, plus more for garnish
6 cherry tomatoes, quartered
3 scallions, thinly sliced
1/4 cup fresh cilantro leaves, plus more for garnish

Steps:

  • Add the lime juice, fish sauce, palm sugar, chiles and garlic to a small bowl and whisk to combine. Add the dried shrimp and set aside for at least 15 minutes.
  • Meanwhile, bring a medium pot of salted water to a boil and set up a bowl of ice water. Add the long beans to the boiling water and cook until just tender, about 5 minutes. Drain and cool in the ice water. Drain and set aside.
  • Julienne the papaya with a mandoline and put in a large bowl. Add the carrots, peanuts, tomatoes, scallions and long beans and toss to combine.
  • Add the dressing with the shrimp to the salad, then add the cilantro leaves and toss to combine. Transfer to a large serving dish and top with additional peanuts and cilantro leaves.

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