INGREDIENTS:
For the salad:
- 1 head romaine lettuce, torn into bite-size pieces
- 1 ripe papaya (ripe when turns yellowish), halved, peeled, seeds removed and sliced (reserving 2 tablespoons of the papaya seeds)
- 1 avocado, halved, stones removed, peeled, and sliced
- 1 red pepper, cored, seeded and cut in strips
- 1 red onion, halved and thinly sliced
For the dressing:
- 2 tablespoons sugar
- 1/2 teaspoon grainy Dijon mustard
- 2 teaspoons sea salt
- 2 tablespoons papaya seeds
- 6 tablespoons white wine vinegar
- 6 tablespoons extra-virgin olive oil
- 2 green onions, finely chopped
- 1 tablespoon chopped fresh tarragon
METHOD:
1. Combine dressing ingredients in a blender until smooth, and the papaya seeds have the appearance of ground pepper.
2. In a large serving bowl, add the lettuce, papaya, avocado and green onion. Pour dressing over the salad and toss lightly to combine.
2. In a large serving bowl, add the lettuce, papaya, avocado and green onion. Pour dressing over the salad and toss lightly to combine.
Source : Whole Food Republic
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