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Avocado and Papaya Salad
Serves 8-10
2 avocados
2 papayas
1 small red onion, cut into rings
2 Tbs. chopped fresh mint leaves
2 Tbs. balsamic vinegar
1/3 cup vegetable oil
salt and pepper
3 cups arugula or other greens
Cut avocados and papayas with melon baller to make one-inch balls and place in bowl. Add onion rings and mint. Combine vinegar, oil, salt and pepper, and pour over fruit mixture. Toss and let marinate at room temperature one hour.
Place greens on serving platter and arrange fruit mixture on top. Garnish with additional mint leaves if desired. Avocado and Papaya Salad | Serves 8-10
2 avocados
2 papayas
1 small red onion, cut into rings
2 Tbs. chopped fresh mint leaves
2 Tbs. balsamic vinegar
1/3 cup vegetable oil
salt and pepper
3 cups arugula or other greens
Cut avocados and papayas with melon baller to make one-inch balls and place in bowl. Add onion rings and mint. Combine vinegar, oil, salt and pepper, and pour over fruit mixture. Toss and let marinate at room temperature one hour.
Place greens on serving platter and arrange fruit mixture on top. Garnish with additional mint leaves if desired.
(Louise Fiszer)
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2 avocados
2 papayas
1 small red onion, cut into rings
2 Tbs. chopped fresh mint leaves
2 Tbs. balsamic vinegar
1/3 cup vegetable oil
salt and pepper
3 cups arugula or other greens
Cut avocados and papayas with melon baller to make one-inch balls and place in bowl. Add onion rings and mint. Combine vinegar, oil, salt and pepper, and pour over fruit mixture. Toss and let marinate at room temperature one hour.
Place greens on serving platter and arrange fruit mixture on top. Garnish with additional mint leaves if desired. Avocado and Papaya Salad | Serves 8-10
2 avocados
2 papayas
1 small red onion, cut into rings
2 Tbs. chopped fresh mint leaves
2 Tbs. balsamic vinegar
1/3 cup vegetable oil
salt and pepper
3 cups arugula or other greens
Cut avocados and papayas with melon baller to make one-inch balls and place in bowl. Add onion rings and mint. Combine vinegar, oil, salt and pepper, and pour over fruit mixture. Toss and let marinate at room temperature one hour.
Place greens on serving platter and arrange fruit mixture on top. Garnish with additional mint leaves if desired.
(Louise Fiszer)
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