Tuesday, June 16, 2009

Jamaican Papaya Salad




So, last night, after having extra ingredients from Studio 5 (watch video), I knew just what to make for dinner. For a little added protein and because I was too lazy to make anything else, I quickly butter-poached some garlic shrimp and added it to the top of the salad. yum.

So light, tasty and tangy. Hope you get a chance to try this. If you like a sweeter dressing, just add more honey or more of the papaya pulp.

Jamaican Papaya Salad
1 heard romaine lettuce, bite-sized pieces
1 lg. papaya, or two small, cut into thin wedges
1 english cucumber, cut into 2" long thin strips
1 avocado, cut into thin strips
1 large tomato (or more) vine-ripe tomatoes
1 cup sugar snap peas (or snow peas), you can blanch them of eat them raw

Dressing:
1/4" white wine vinegar
3 Tbsp. honey
1 tsp. dry mustard
2 Tbsp. piece of red onion or shallot
1 large clove garlic, smashed
2/3 C. salad or olive oil
2 Tbsp. Papaya Flesh
2 Tbsp. Papaya seeds or to taste. These have a slightly peppery taste.

Blend all ingredients until smooth and papaya seeds looks like cracked pepper.

Thanks to my friend, Marlene Holden, who made this salad for me probably 20 years ago. Still wonderful after all these years.

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