Papaya and Avocado Salad

This refreshing salad with a hint of spice will convert anyone wary of mixing fruit with raw vegetables.

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

Serves 4

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

Papaya and Avocado Salad Recipe With PictureFrom Diabetes Cookbook
Directions 1. Shred the lettuce leaves and put them in a large shallow dish or individual serving dishes. Sprinkle the spring onions over the lettuce.

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.

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