By • July 16, 2014 0 Comments

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Author Notes: This salad combines papaya, avocado, and other fruit in a delightful melange. Perfect for summer.THE FUTURE MBA


Serves 8


  • 2 large red grapefruits, seedless and juicy
  • 2 firm but ripe avocados
  • 4 kiwis
  • 2 large papayas
  • 2 large unwaxed cucumbers
  • 1/3 cup unsalted pecan halves
  1. 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.
  2. Carefully peel each avocado. Cut the avocados into eighths, and combine with the grapefruit sections in the bowl.
  3. Peel the kiwis and halve them. Combine the kiwi halves with the other ingredients in the bowl.
  4. Peel and slice the cucumbers and place in the bowl.
  5. Cut the papayas in half, dispense with the black seeds, and then cut the papayas into approximate half-inch cubes.
  6. Lace with the light lemon olive oil dressing (see below) mixing the ingredients carefully, not crushing them.
  7. Pour the pecans over the salad.


  • 1 lemon, juicy
  • 1 tablespoon olive oil, preferably organic extra-virgin
  • 1/4 cup grapefruit juice
  • 1/4 teaspoon freshly ground black pepper, fine
  1. Whisk all of the ingredients together, until they are emulsified.

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