Avocado Papaya Salad
Yield: 4 to 6 | Total time: 15 min
This salad is a combination of Caribbean influences and Mexican flavors inspired from my travels to both places. Creamy avocado and papaya come to life with fresh lime juice and the crunch of jícama. Sometimes I substitute a large Korean/Asian pear for the jícama, which, although only slightly sweeter, has a similar crispness. Serve as a main course, a snack, or to accompany roast pork, chicken, or fish.
Chop avocado and papaya into similar-shaped cubes or slices. Toss gently with jicama cubes and remaining ingredients. Taste and add more salt and lime juice, as needed.
2 ripe avocadoes, halved and pitted
1 medium-size ripe papaya, halved and scraped of seeds
1 to 1 1/2 cups peeled and cubed jicama (or Asian pear, cored, peeled and cubed)
1/4 cup fresh lime juice, preferably Key lime
1 red or green jalapeño or Serrano chile, seeded and thinly sliced
1/2 red or sweet Vidalia onion, thinly sliced
1/3 cup lightly toasted grated unsweetened coconut (optional)
1/3 cup chopped Fresh cilantro and/or mint
Maldon or other flaky sea salt, to taste
Date Published: August 25, 2014
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.