Serves: 4
Papayas, Mangoes and Avocados are in their peak season during the summertime.
INGREDIENTS:
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 ounces papaya seed vinaigrette *
4 ounces toasted cashews, chopped (Peanuts or macadamia nuts may be substituted.)
PREPARATION:
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.
* Papaya Seed Vinaigrette
INGREDIENTS:
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 Tbs. rough chopped shallots
1 tsp. Creole Seasoning
½ tsp. kosher salt
3 ounces extra virgin olive oil
Place all ingredients in food processor and blend until pureed well. Refrigerate
