Recipe courtesy of Cheryl Smith

Avocado and Papaya Salad

  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
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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.


  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. 
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