Ingredients

• 2 tablespoons finely chopped Spanish red onion
• 1 small, ripe papaya, seeded, and diced
• 2 ounces lime juice
• 1 1/4 pounds geoduck, siphon and body meat trimmed and thinly sliced into julienne
• 2 tablespoons finely chopped cilantro
• 2 to 3 teaspoons seeded, ribbed and minced jalapeno pepper
• 2 cups mesclun or wild greens salad mix
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper

Directions