Rainforest Papaya Salad


  • 2 small ripe golden papayas

  • 2 oz pine nuts, toasted

  • 1 head romaine lettuce

  • 5 oz baby arugula

  • 3 oz sunflower sprouts

  • 1 shallot, minced

  • 1/4 cup rice vinegar

  • 1/2 cup extra-virgin olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

Yield  Makes 4 first-course servings


  • In a small bowl, whisk together shallot, vinegar, olive oil, salt, and pepper. Set aside.
  • In a large bowl, combine lettuce leaves, arugula, and sprouts. Add vinaigrette and toss carefully. Divide greens and sprouts among 4 plates.
  • Cut papayas lengthwise in half. Remove and discard seeds and scoop out papaya pulp with a melon baller and place on salad. Add toasted pine nuts and enjoy! You may also dry the papaya seeds and use them as a replacement for the pepper seeds next time.



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