Recipe courtesy of Cheryl Smith

Avocado and Papaya Salad

Save Recipe
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
Share This Recipe


1 Florida avocado, peeled and cut into large dice

1 ripe papaya, peeled and cut into large dice

1/2 Vidalia onion, thinly sliced

1 bunch baby arugula

2 tablespoons tarragon leaves

Orange and Vanilla Vinaigrette, recipe follows


1 cup orange juice

1 vanilla bean, split

1 garlic clove, pureed with knife

1/4 cup rice wine vinegar

1/2 cup extra virgin olive oil

Kosher salt, to taste

Fresh ground black pepper


  1. Layer salad with arugula and tarragon, then avocado, papaya and onions. Finally drizzle with vinaigrette.


Yield: 4 servings
  1. To a saucepan add orange juice, split vanilla bean and scrape seeds into juice. Add vanilla bean to juice, bring to a simmer and reduce liquid by 2/3. Meanwhile, smash garlic clove with a pinch of salt using flat side of a knife. Allow orange juice reduction to cool, remove vanilla bean, then add garlic puree, rice wine vinegar and olive oil. Stir well and season with salt and pepper.