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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Ellie Stepo of Kailua, Hawaii, uses local fruit to make this colorful salad. If desired, reserve some of the peppery seeds from the papayas to use in the dressing. Ingredients:
3 cups diced (about 3/4 in.) peeled, seeded firm-ripe papayas (about 1 lb. total) |
5 cups (about 1/2 lb.) watercress sprigs, rinsed and crisped |
1/2 cup thinly sliced sweet onion such as maui, walla walla, or vidalia |
1/4 cup white or red balsamic vinegar |
1 tablespoon honey |
1 tablespoon poppy seed or papaya seeds |
2 tablespoons minced fresh mint leaves |
1/2 teaspoon ground coriander |
salt |
Directions:
1. In the center of a wide, shallow bowl, mound papayas, surround with watercress, and arrange onion slices on top.
2. In a small bowl, mix vinegar, honey, poppy seed, mint, and coriander; pour over papaya salad. To serve, mix gently and add salt to taste.
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