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Papaya and Arugula Salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Papaya is not as sweet as mango or peaches but it gives a salad great texture, flavor, and color. And peppery arugula is a perfect flavor mate. This is a wonderful salad to serve when people are serious about the wine they drink because there is no vinegar in the dressing to spoil the wine’s flavor, just walnut oil and a little lime or lemon juice, if you like. It is delicious with grilled flank steak, salmon, or Cuban-seasoned pork and chicken dishes.

Yield: Serves 6
Prep time: 20 To 25 Minutes

Ingredients

  • 1 package (5 to 6 ounces) arugula (about 6 loosely packed cups)
  • 3 cups cubed ripe papaya (½-inch or bite-size chunks half of 1 large or 2 small papayas)
  • 8 to 12 pitted kalamata olives
  • ¼ cup finely slivered red onion
  • Kosher salt and freshly ground black pepper
  • 2 or 3 tablespoons walnut oil or olive oil
  • Juice of ½ lime or lemon (about 1 tablespoon; optional)

Directions

 

1. Arrange the arugula on a pretty platter or in a shallow bowl. Arrange the papaya cubes on top of the arugula. Scatter the olives and onion slivers on top.

2. Just before serving, season the salad with salt and pepper and drizzle the walnut or olive oil over it. If desired, squeeze some lime or lemon juice on the salad. Serve at once.

Notes

BIG BATCH: This salad is quite easy to double and triple, just replenish it as needed and dress the salad each time. Or, make two or three platters—or one very large platter—of salad.

TOTE NOTES

Go ahead, and place the arugula, papaya, olives, and onion on the platter and cover it with plastic wrap to tote.

Pour the walnut or olive oil in a small glass jar with the lime or lemon juice, if desired, and bring it separately.

PLAN AHEAD

The platter of salad can be refrigerated for up to 6 hours. Season it with salt and pepper and drizzle the oil and lemon juice, if using, over it just before serving.


© 2007 Anne Byrn
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and 3 tablespoons walnut oil.

102kcal (5%)
53mg (5%)
47mg (78%)
63mcg RAE (2%)
263mg
17mg
1g
5g
2g
8g
0mg (0%)
382mg (16%)
1g (4%)
8g (12%)
0mg (2%)
 

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