Friday, May 25, 2012
Meat-Free Friday–Papaya and Avocado Salad
1 firm papaya
1 large ripe avocado
Juice from half a lemon
4 cups mixed lettuce greens
1 cup pecans
2 Tbs very finely minced fresh ginger
¼ cup orange juice (freshly squeezed)
¼ cup balsamic vinegar
1/3 cup light grade olive oil
1 Tbs thin/light soy sauce
½ tsp Asian chile sauce
Preheat the oven to 325. Using a potato peeler, peel the papaya, then split in half, scoop out the seeds, and cut the flesh into 1/2 inch cubes. Cut the avocado into ½ inch cubes and sprinkle in lemon juice. Toast the pecans for 15 minutes (check every 2 minutes). Remove the pecans from the oven and chop.
In a small bowl, combine the dressing ingredients. Stir well, then taste and adjust seasonings.