Avocado And Papaya Salad Recipes

PAPAYA, JICAMA, AND AVOCADO SALAD

Papaya, Jicama, and Avocado Salad image

This chunky and crunchy salad is served more as a condiment than a separate course.

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 ripe papaya (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch dice
1 jicama (about 1 pound), skinned and cut into 1/2-inch dice
1 Hass avocado (about 12 ounces), ripe but firm
1/4 cup cilantro leaves, coarsely chopped

Steps:

In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.

SIMPLE PAPAYA AVOCADO SALAD

Simple Papaya Avocado Salad image

This recipe is from The Baby Cookbook--Karin Knight. I have been looking at recipes that I can make that I can blend part of it up for my 7 month old twins. My son LOVES avocados. Omit dressing for young children.

Provided by Nyteglori

Categories Papaya

Time 2m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 papaya
2 avocados
1/4 cup lime juice
1/2 cup olive oil
1/8 teaspoon pepper
1/4 teaspoon salt

Steps:

Cube fruit and coat with dressing.
Serve on lettuce or spinach or with cottage cheese.

Nutrition Facts : Calories 974.8, Fat 84.5, SaturatedFat 12.1, Sodium 337.7, Carbohydrate 62, Fiber 20.3, Sugar 32.4, Protein 6

PAPAYA AVOCADO SALAD

Papaya Avocado Salad image

Make and share this Papaya Avocado Salad recipe from Food.com.

Provided by Chef Moxy

Categories < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 head romaine lettuce
1 ripe papaya
1 large avocado, peeled and sliced
1 red onion, sliced
1/4-1/2 cup sugar
1/2 teaspoon dry mustard
2 teaspoons salt
2 tablespoons papaya seeds
1/2 cup white wine vinegar or 1/2 cup tarragon vinegar
1/2 cup salad oil
2 green onions, finely chopped

Steps:

Wash and dry lettuc, tear into bite sized pieces place in a salad bowl or platter.
Halve and peel Papaya. Scoop out seeds and save 2tbsp. Slice Papaya. Combine dressing ingredients in a blender untill papaya seeds have the appearance of ground pepper. Store dressing in fridge for an hour or 2.
Just before serving add papaya avocado and red onion slices to lettuce. Pour dressing over salad and toss.(you will probably have dsg left over).

Nutrition Facts : Calories 455.7, Fat 36.6, SaturatedFat 5.1, Sodium 1184.3, Carbohydrate 33.7, Fiber 9.3, Sugar 20.6, Protein 4.1

PAPAYA AVOCADO SALAD

Papaya Avocado Salad image

Provided by Michael Chiarello : Food Network

Time 13m

Yield 4 salads

Number Of Ingredients 9

Ingredients

2 avocados, semi-ripe
2 papayas, not too soft
3 limes
1 small red onion, minced
1 teaspoon ginger, minced
2 tablespoons olive oil
2 scallions, white part only, cut thin on the bias
1 tablespoon fresh mint leaves, sliced thin
Salt and pepper

Steps:

Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges.
Juice the limes into a non-reactive bowl, add red onion and ginger to bloom for 5 minutes. Add the remaining ingredients and gently toss. Season with salt and pepper, to taste. Serve immediately.

GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA

Grilled Lobster Salad with Avocado and Papaya image

Categories Salad Leafy Green Tomato Backyard BBQ Dinner Lunch Papaya Lobster Avocado Summer Grill Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 cups mesquite smoke chips, soaked in water 30 minutes, drained
4 1 3/4-pound live lobsters
9 tablespoons olive oil
1/2 cup orange juice
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño chili
1 tablespoon finely grated lime peel
1 1/2 teaspoons finely grated orange peel
2 avocados, halved, pitted, peeled, cut into 1/2-inch pieces
4 medium tomatoes, seeded, cut into 1/2-inch pieces
1 large papaya, peeled, seeded, cut into 1/2-inch pieces
10 cups mixed baby greens

Steps:

Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
Toss greens in another large bowl with enough remaining dressing to coat.
Divide greens among plates. Spoon lobster mixture atop greens and serve.

AVOCADO AND PAPAYA SALAD

Avocado and Papaya Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 avocados, peeled, halved, and pitted
2 papayas, peeled, halved, and seeded
1 lime, zested and juiced
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/4 cup extra-virgin olive oil

Steps:

Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

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Steps: Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges. Juice the limes into a non-reactive bowl, add red onion and ginger to bloom for 5 minutes.
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