Tropical Papaya Salad Recipes

TROPICAL GREENS SALAD

Tropical Greens Salad image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons red wine vinegar
1 tablespoon fresh orange juice
3 small shallots, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
1/2 cup pepitas (raw hulled green pumpkin seeds)
1 tablespoon soy sauce
3 small bunches baby arugula leaves, washed and dried
1 ripe papaya, halved
1 cup crumbled Cabrales cheese, or substitute Roquefort
Seeds of 1 pomegranate (see Note)

Steps:

In a small bowl, whisk together the vinegar, orange juice, shallot, salt and pepper. Drizzle in the olive oil, whisking constantly until emulsified.
In a dry, heavy skillet, toast the pepitas over medium heat for 3 to 5 minutes, or until slightly puffed and golden. Add the soy sauce and stir to mix, then immediately remove from the heat and turn the pepitas out onto a plate to cool.
Remove any tough stems from the arugula. Scoop out seeds from papaya, slice into eighths and pare off skin. Cut into julienne.
In a large serving bowl, combine the arugula, papaya, Cabrales, and pomegranate seeds. Drizzle on enough vinaigrette to coat and toss gently. Sprinkle on the toasted pepitas and serve immediately.

STUFFED PAPAYA WITH CRUNCHY TROPICAL CHICKEN SALAD

Stuffed Papaya With Crunchy Tropical Chicken Salad image

Make and share this Stuffed Papaya With Crunchy Tropical Chicken Salad recipe from Food.com.

Provided by Ambervim

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb chicken breast, cooked (season chicken with salt and pepper, if desired)
1/2 cup celery, sliced
1/2 cup pineapple, diced
1/2 cup papaya, diced (mango can be substituted)
1/2 cup water chestnut, sliced, drained well
1/4 cup scallion, sliced
1 teaspoon gingerroot, minced
1 tablespoon mayonnaise (or plain yogurt)
1 tablespoon sour cream
1 tablespoon preserves (such as apricot or fruit chutney)
2 teaspoons lemon juice
1/2 teaspoon ground pepper
1 teaspoon salt

Steps:

Marinate chicken in soy orange or lime cilantro vinaigrette and roast for 35 to 40 minutes in a 375F oven until cooked through.
Cool before dicing into 1 inch cubes. Combine all salad ingredients and mix well. If possible, allow to rest for a few hours before serving.
This salad makes an excellent filling for both papaya halves or pineapple halves.

Nutrition Facts : Calories 267.8, Fat 12.5, SaturatedFat 3.6, Cholesterol 75.2, Sodium 698, Carbohydrate 14, Fiber 1.6, Sugar 7.4, Protein 24.4

GREEN PAPAYA SALAD

Green Papaya Salad image

In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.

Provided by Julia Moskin

Categories quick, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 large or 2 small cloves garlic, peeled
1/4 teaspoon salt
1 tablespoon dry-roasted salted peanuts, more for garnish
2 fresh bird chilies or serrano chilies, sliced
1/2 teaspoon raw sugar or white sugar
1 tablespoon dried shrimp (optional)
2 tablespoons fresh lime juice
1 to 2 tablespoons fish sauce (nam pla), to taste
2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped
1/2 pound long beans, trimmed and cut into 1 1/2-inch lengths (optional)
1 small to medium green (unripe) papaya (see Note)
Lettuce for serving (optional)

Steps:

In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams

TROPICAL ISLAND FRUIT SALAD

Tropical Island Fruit Salad image

A bright, beautiful, and delicious fruit salad. This goes well with jerk chicken or another island meal.

Provided by Devin

Categories Salad Fruit Salad Recipes

Time 30m

Yield 14

Number Of Ingredients 4

Ingredients

1 pineapple - peeled, cored, and cut into 1/2-inch cubes
2 mangos - peeled, pitted, and cut into small cubes
2 papayas - halved lengthwise, seeded, peeled, and cut into 1/2-inch cubes
3 bananas, sliced

Steps:

Toss pineapple, mangos, papayas, and bananas together in a large bowl.

Nutrition Facts : Calories 94 calories, Carbohydrate 24.4 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2.3 mg, Sugar 17.2 g