Starting with a base of crisp lettuce, slices of orange or yellow capsicum are layered with avocado and papaya. Toasted pepitas add protein and crunch.
Preparation time 15 minutes Cooking time 5 minutes
Ingredients 1 cos lettuce heart (about 170 g) 2 spring onions, thinly sliced 1 orange or yellow capsicum, deseeded and quartered 1 avocado 1 papaya 1⁄3 cup (50 g) pepitas
For the dressing Juice of 1⁄2 lime 1 tbsp extra virgin olive oil pinch of paprika pinch of ground cumin 1⁄2 tsp soft brown sugar
2. Cut the capsicum quarters across into thin strips and arrange them in the dish. Halve, stone and peel the avocado, and cut into 5 mm slices across the width. Peel, halve and deseed the papaya, and cut into 5 mm slices across the width. Scatter the avocado and papaya slices over the capsicum strips.
3. Whisk all the dressing ingredients together and pour over the salad. Heat a small heavy saucepan, add the pepitas and toss them in the pan for a few minutes to toast them lightly. Sprinkle the pepitas over the salad, then serve.