Green Salad with Papaya Dressing
Tasty sides are the unsung heroes of any potluck or dinner party. As supporting actor for meatier stars, this bright side really perked up the party.
Ingredients
- 1 small papaya, about 1 1/3 lb (600 g)
- 1/4 cup (60 ml) water
- 3 tbsp (45 ml) canola oil
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) white balsamic vinegar
- 8 cups (360 g) romaine or frisée lettuce, torn
- 3 Lebanese cucumbers, thinly sliced diagonally
- ½ cup (40 g) thinly sliced fresh coconut
- Edible flowers, as desired
Instructions
- On a work surface, cut the papaya in half lengthwise. Keep one half for another use.
- Remove 1 tbsp of papaya seeds (see note) and discard the remaining seeds. Peel the papaya-half and cube the solid end to obtain 1 cup (160 g) of cubed fruit. Cut the remaining papaya into thin slices and set aside.
- In a blender, purée the papaya seeds and cubes with the remaining ingredients. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
Tasty sides are the unsung heroes of any potluck or dinner party. As supporting actor for meatier stars, this bright side really perked up the party.