Papayas, Mangoes and Avocados are in their peak season during the summertime. .
2 mangoes, peeled, seeded and sliced
2 avocados, peeled and sliced
1 large papaya, peeled, seeded (reserve seeds) and cut into 8 wedges
4 cups Mesclun spring greens
6 oz. papaya seed vinaigrette
4 oz. toasted cashews, chopped (Peanuts or macadamia nuts may be substituted.)
Papaya Seed Vinaigrette
½ cup fresh papaya seeds
1 cup papaya nectar
1 cup rice wine vinegar
¼ cup Dijon Mustard
1/8 cup fresh lime juice
2 Tbsp. rough chopped shallots
1 tsp Creole Seasoning
½ tsp kosher salt
3 oz. extra virgin olive oil
Place all ingredients in food processor and blend until puréed well. Refrigerate.
Peel, seed and slice fruit as directed. Mix greens with 2 ounces of the vinaigrette and divide into four portions, mounding in the center of 4 plates. Surround with sliced fruit, alternating.
Drizzle remaining vinaigrette over the fruit, and top with chopped cashews.
Send via Text
We'll include the restaurant's address, phone number and a link to this page.
Send via Email
Enter your friends' emails, separated by commas.
Good news! Your cart has items that take less time to prepare. Would you like to change to an earlier pickup time?