Tuesday, April 13, 2010


I first tried this recipe while visiting my sister-in-law and brother-in-law.  What was interesting about this recipe is that you use the papaya seeds in the dressing.  They have a bit of a peppery taste and I would have never thought of using papaya seeds in a salad dressing.  As you only need to use 2 tablespoons in this recipe, I froze some of the remaining seeds for future dressings.  I liked the taste of the dressing and would use it on other salads.  This recipe makes a lot of dressing and you can store the extra dressing in your fridge for using with other salads.

I got exposed to what fresh papaya really tastes like while visiting Costa Rica a number of years ago.  The papaya was different than the varieties purchased in a climate where papaya doesn't grow.  The fruit was fresh and the colour was more of a rose hue than the fruit that I buy at home.  In Costa Rica, I would squeeze fresh lime juice onto slices of papaya.  I still find this to be a delicious way to eat papaya.  


1 head romaine lettuce or other varieties
1 ripe papaya  - medium size
1 large avocado, peeled and sliced into cubes
red onion slices or a shallot, chopped

Papaya seed dressing
1/4 - 1/2 cup sugar  or 1/4 cup agave
1/2 tsp dry mustard
2 Tbsp papaya seeds
1/2 cup white wine vinegar or tarragon vinegar
1/2 cup olive oil
pinch of salt

Wash and dry lettuce. Tear into bite-sized pieces and place in salad bowl. Halve and peel papaya. Scoop out seeds and save 2 Tbsp. of the seeds. Slice papaya into chunks. Combine dressing ingredients in a blender until papaya seeds have the appearance of ground pepper. Store dressing in refrigerator. Just before serving, add papaya, avocado and red onion slices to lettuce. Pour dressing over salad and toss.  Serves 6-8.  Leftover salad dressing can be kept in the fridge and used for other salads

Adapted from the Best of Bridge, volume 1

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