Pawpaw and Avocado Salad
8 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 134 |
| pro | 2 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 109 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 7 |
| vit A | 14 |
| vit C | 58 |
| folate | 21 |
Australians call the large tropical papaya, or Carica papaya fruit, a pawpaw. It is vibrant burnt orange with tender-firm flesh that's tasty in a salad.
Ingredients
- 3 tbsp white wine vinegar
- 1 tbsp sodium-reduced soy sauce
- 1/2 tsp cracked black peppercorns
- 1 pinch granulated sugar
- 1/2 small red onion, thinly sliced into rings
- 2 avocados, pitted, peeled and cubed
- 2 cups cubed seeded peeled papaya
- 2 tbsp torn fresh mint
Preparation
In small bowl, whisk together vinegar, soy sauce, pepper and sugar.
Keeping separate, place onion, avocados and papaya in bowls; divide dressing among bowls and toss gently to coat. Arrange onion on serving platter; top with papaya and avocados. Sprinkle with mint.
Keeping separate, place onion, avocados and papaya in bowls; divide dressing among bowls and toss gently to coat. Arrange onion on serving platter; top with papaya and avocados. Sprinkle with mint.
Source : Canadian Living Magazine: September 2006
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