Recipe courtesy of Cheryl Smith
Avocado and Papaya Salad
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Share This Recipe
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
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
Vinaigrette:
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
Directions
- Layer salad with arugula and tarragon, then avocado, papaya and onions. Finally drizzle with vinaigrette.
Vinaigrette:
Yield:
4 servings
- 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.
