Watercress, Chayote, Papaya, and Avocado Salad
Place some the dressing in a large bowl and gently toss the watercress with the dressing, lightly shaking off excess. Remove to a serving disshToss the chayote with some dressing and add on top of the watercress. Repeat this process with the papaya, and then the avocado, tossing them in the remaining dressing. Season with salt and pepper and top with fried plaintain slivers.Tropical Dressing:
2 tablespoons finely chopped shallots
3 tablespoons lime juice
2 tablespoons orange juice
4 tablespoons sherry vinegar
1 teaspoon honey
1/4 cup olive oil
1 teaspoon freshly grated nutmeg
Salt and pepper
In a glass jar with a tight-fitting lid, add all the ingredients and shake vigorously to blend. Refrigerate until ready to use.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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