Papaya salad


This green papaya salad is a delicious light salad that is great as an appetizer.


  • Salad
  • ½ papaya sliced
  • ½ avocado sliced
  • 1  cup frisee
  • ½  cup mint picked
  • ½  cup shallot sliced and soaked in cold water
  • 1 each lemon juice
  • Miraval honey ½ teaspoon
  • 1 tablespoon olive oil
  • Salt to taste
  • Pickled chile
  • ½ cup Fresno chile sliced into rounds
  • ½ cup rice wine vinegar
  • 1/8 cup water
  • 1 teaspoon sugar
  • 2 sprigs thyme


  1. Pickled Fresno – Heat vinegar, sugar, salt and thyme over medium heat. Once it reaches a simmer, pour over the sliced chile.
  2. Salad – Slice papaya and avocado into ¼ inch cubes. Slice shallots as thin as possible and place in cold water. Wash and pack mint and frisee. When ready to serve, remove shallots from water, and toss all ingredients together, including fresno chile with lemon juice, olive oil and salt. The dressing should barely coat the salad


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