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Mexican Papaya Salad

Mexican Papaya Salad



  • 1/4 cup red onion, thinly sliced
  • 2–3 large handfuls arugula (or other salad greens, or add some shredded cabbage)
  • 1/2 large ripe papaya, cubed (about 3–4 cups)
  • 1–2 small Turkish cucumbers, sliced
  • 1/4 cup cilantro
  • 1/4 cup toasted coconut, optional
  • 1 tablespoon thinly sliced jalapeno (optional)


Cilantro Lime Dressing

  • 3 tablespoons olive or avocado oil
  • 1 tablespoon lime zest
  • 4 tablespoons lime juice
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped scallion (optional)
  • 2 teaspoons honey, agave, or sugar
  • 1/2 teaspoon coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch chili flakes or Aleppo (optional)
  • Instructions

    1. 1. If sensitive to onions, or to remove their “bite”, soak thinly sliced onions in salted water while you make the salad. ( 1/2 teaspoon salt, 1 cup water)
    2. Halve, seed, peel and cube one half of the papaya, saving the other half for another use. You should have 3-4 cups of 3/4 inch cubes.
    3. Place the greens in a large, wide, serving bowl or on a large platter. Toss with 1/2 of the onions.
    4. Place the papaya on top of the greens.
    5. Slice the cucumber and scatter over the papaya along with remaining onions. (At this point, you could refrigerate and serve later that evening.)
    6. Make the Cilantro Lime Dressing mixing all ingredients together in a small bowl or jar. (Spoon it over the salad right before serving, gently tossing.)
    7. Sprinkle with cilantro leaves, optional jalapeno and toasted coconut.
    8. Taste, add more lime if you like.
  • Credit:

    Sylvia Fountaine

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