I fell in love with ripe papaya a couple of years ago while on vacation in Mexico.
It's a great tasting pear shaped fruit with orange or reddish looking flesh, rich in beta-carotene, vitamin C and potassium. The seeds are edible, but I don't care for them and discard them.
It's great on it's own for breakfast, or in this salad.
juice from 1-2 limes
1 tbsp balsamic vinegar
salt and freshly ground black pepper
4 cups papaya, cubed
1 small avocado, cubed
1 jalapeno pepper, seeded and finely chopped
1 medium tomato, chopped
1/4 cup red onion, finely chopped
small handful cilantro, chopped
1 lb cooked shrimp
Combine the lime juice, vinegar, salt and pepper in a large bowl. Add the papaya,avocado, jalapeno, tomato, onion, cilantro and shrimp.
4 comments:
That is a very appealing salad. Do you buy your shrimp frozen or fresh?
I usually buy my shrimp frozen. I've had better luck with those in Dallas.
Often when I've asked, the "fresh" shrimp at the fish counter were previously frozen, lol.
This papaya salad looks wonderful! Thanks for the recipe.
Thank you so much for this top class recipe!! We had to go for lemon annd parsley instead of lime and cilantro, but this new combination also worked very well with the papaya and avocado.
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