Avocado Papaya Salad

by Kim Sunée • August 25, 2014

Yield: 4 TO 6 • Total Time: 15 min

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photo by Leela Cyd from the cookbook, A Mouthful of Stars

This salad is a combination of Caribbean influences and Mexican flavors inspired from my travels to both parts of the world. Creamy avocado and papaya come to life with fresh lime juice and the crunch of jícama. Sometimes I substitute a large Korean 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.


  • 2 ripe avocados, halved and pitted
  • 1 medium-size ripe papaya, halved and scraped of seeds
  • 1 to 1 1/2 cups peeled and cubed jícama (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 finsihing/flake salt, to taste


  1. Chop avocado and papaya into similar-shaped cubes or slices. Toss gently with jícama cubes and remaining ingredients. Taste and add more salt and lime juice, as needed.

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