Author Notes
This salad combines papaya, avocado, and other fruit in a delightful melange. Perfect for summer. —THE MATH CHEF
Ingredients
- "VACATION IN THE TROPICS" SALAD
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2
large red grapefruits, seedless and juicy
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2
firm but ripe avocados
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4
kiwis
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2
large papayas
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2
large unwaxed cucumbers
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1/3 cup
unsalted pecan halves
- LIGHT LEMON OLIVE OIL DRESSING
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1
lemon, juicy
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1 tablespoon
olive oil, preferably organic extra-virgin
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1/4 cup
grapefruit juice
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1/4 teaspoon
freshly ground black pepper, fine
Directions
- "VACATION IN THE TROPICS" SALAD
-
Cut each grapefruit in half, and using a sharp knife, make incisions in each section. Extract the sections of grapefruit and place in a large stainless steel bowl. Reserve the juice remaining in the four grapefruit halves.
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Carefully peel each avocado. Cut the avocados into eighths, and combine with the grapefruit sections in the bowl.
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Peel the kiwis and halve them. Combine the kiwi halves with the other ingredients in the bowl.
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Peel and slice the cucumbers and place in the bowl.
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Cut the papayas in half, dispense with the black seeds, and then cut the papayas into approximate half-inch cubes.
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Lace with the light lemon olive oil dressing (see below) mixing the ingredients carefully, not crushing them.
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Pour the pecans over the salad.
- LIGHT LEMON OLIVE OIL DRESSING
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Whisk all of the ingredients together, until they are emulsified.
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