Papaya Salad with Kiwi Lime Dressing
Growing up we ate a lot of papayas. Mami used them to make aguas, smoothies, salads and nieve (ice cream). They hold a special place in her heart since her father grew them in their backyard. We always look forward to papaya paletas or thick slices of papaya with a hefty dousing of chile powder in the Summer.
These are the flavors of my childhood, the flavors I am drawn to, inspired by and the flavors I happily share with my children.
One of my favorite Spring salads includes papaya of course, but this papaya salad also includes a refreshing kiwi- lime dressing that ties it all together. Slice your papaya paper thin to layer around the outside rim of the plate making a festive ring to add your spinach and remaining vegetables. Blend your kiwis in a food processor or blender, but do not strain. You’ll want to enjoy every last bit of kiwi flavor. I serve this salad alongside roasted chicken or shrimp.
Tip: Toast the pepitas in the oven for a few minutes to release some of their natural oils.
- 1 half of a medium papaya- peeled seeded and thinly sliced
- 4 cups spinach
- 1 cup chopped red cabbage
- 1 medium cucumber thinly sliced
- ½ small yellow bell pepper diced
- ½ small red bell pepper diced
- 1 cup pepitas
- Kiwi Lime Dressing recipe follows
- 2 Kiwis peeled and diced
- ½ cup olive oil
- 1 tsp lime zest
- 1/4 cup fresh lime juice
- Salt and freshly ground pepper
Arrange the papaya slices around the outside of 2 salad plates. In the center of each plate add half the spinach, red cabbage, sliced cucumbers, diced yellow and red bell peppers.
Drizzle with kiwi-lime dressing and sprinkle pepitas over the top of each plate.
Combine kiwis, olive oil, lime zest and lime juice in blender or food processor.
Blend until smooth, season to taste with salt and pepper