Serves 4-6

4 cups salad greens

2 papayas, slightly firm

2 vine-ripened tomatoes, thinly sliced.

2 tbsps unsalted roasted peanuts, coarsely chopped(optional)

2 ripe avocados

Salad Dressing:

2 tbsps finely minced ginger

1 clove garlic, finely minced

2 tbsp finely minced fresh basil

2 tbsps finely minced fresh mint

1 tbsp finely minced cilantro

2 tsps finely minced orange zest

1/3 cup fresh orange juice

1/4 cup balsamic vinegar

2 tbsps lime juice

2 tbsps soy sauce

1 tsp Asian chili sauce

1/3 cup olive oil


Combine all dressing ingredients in a small bowl, stirring well. Chill until needed.

Peel the papayas with a potato peeler, cut in half and scoop out and discard the seeds. Cut the flesh into ½ inch cubes. Pit, peel and then cut the avocados into small cubes. (If preparing ahead of time, squeeze some lemon juice over the avocados to prevent discoloring.)

Combine the papayas, tomatoes, avocados and lettuce in a large salad bowl. Pour enough dressing over to coat and gently toss. Transfer to a large platter or individual salad plates, sprinkle with the chopped peanuts and serve.

For an added crunch deep fry rice sticks in some oil for about 6-9 seconds, turning once). Drain on paper towels and sprinkle on top of the salad along with the peanuts.

Grilled chicken slices or prawns would transform this light salad into a summery entrée.

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