Wednesday, 18 April 2018

Papaya Cucumber Salad

Papaya has the texture of a mango, but it wasn't overly sweet so I decided to make a crunchy salad of it by adding diced cucumber. The idea is to use equal proportions of lime juice, fish sauce, and sugar. Combine the lime, fish sauce, sugar, garlic, and chilies in a bowl and whisk to combine. Let this sit for at least 30 minutes to let the the flavors meld and the garlic lightly pickle. I have found this salad so delightful that I have begun to have it first thing in the morning at breakfast and a great source of energy to begin the day. This light refreshing salad is the perfect combination that will delight your family and can be served to your family whenever they feel like snacking.

Papaya is highly recognized for its antioxidant properties, its fiber content, natural laxative abilities, and the enzymes that help with balancing stomach acid for healthy digestion. Cucumber contains 95% water and eating them is a great way to keep yourself hydrated. And with tomatoes rich in vitamin C, Collagen, the skins support system, is reliant on vitamin C as an essential nutrient that works in our bodies as an antioxidant to help prevent damage caused by the sun, pollution and smoke, smooth wrinkles and improve overall skin texture...

Prep  time
Cooking time
30 mins
15 mins

Recipe type:  Salad

Cuisine: Italian

  • Papaya  (diced)–  2 cup
  • Cucumber  (diced )-1 cup
  • Tomatoes  -1/4 cup
  • Cilantro -2 tbsp.
  • Lime juice – 1 tbsp.
  • Extra virgin Olive oil – 1 tsp
  • Pepper powder – 1 tbsp.
  • Salt –to taste
  • Chat masala -1 tsp
  • Rice Vinegar -2 tbsp.
  • Minced garlic -1 clove
  • Chiili sauce -1/4 tsp


Prepare and chop the vegetables, taking care to scoop the seeds out of the papaya and cucumber. Sprinkle cucumber with salt and let drain in a colander for 20 minutes
Chop coriander leaves finely... Put the papaya and cucumber in a mixing bowl. This salad stands up well to time, so feel free to make in advance to bring it on a picnic or eat later. 
To make the dressing, lime juice, rice vinegar, ginger, scallions, cilantro, chili sauce and brown sugar in a small bowl, whisk well, cover and refrigerate.Mix all the above ingredients nicely in a big bowl and refrigerate for 1/2 hr.  Serve chilled. 
Arrange the salad greens on a plate and spoon the fruit over them. Sprinkle with toasted seeds.
Just before serving, sprinkle chaat masala and mix again

Line a serving platter or 4 individual plates with lettuce leaves (optional) and top each with about 1/2 cup salad.
Adding chaat masala makes the papaya give off water, so do not store after adding it. Serve immediately. Semi-ripe papaya lends natural sweetness to the salad – no added sugar is required.

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