Wednesday, May 15, 2013

Avocado and Papaya Salad

A great compliment to a spicy Mexican dish is a sweet, juicy side salad to balance out the heat.  This avocado and papaya salad is healthy and super easy to make.  As an alternative, dice the ingredients for a twist on dip/topping for chips. 

2 avocados, ripe
1/2 papaya
1 lime
sea salt

1.  Cut two ripe avocados in half (ripe avocados are dark skinned and are tender when pressed).  Remove the pit.  Slice the inner flesh into strips. 

2.  Cut a ripe papaya in half (I usually buy mine 3 days in advance to ripen in the kitchen.  They are ripe when the skin starts to turn yellow). 

3.  Remove the papaya seeds from one half.  Remove skin with a peeler or knife.  Slice lthe short side into strips.

4.  Arrange avocados and papaya slices on a plate.  Sprinkle with a few pinches of sea salt.

5.  Cut a lime in half.  Squeeze lime sections over the avocados and papaya.  Serve with spicy food!

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