Avocado and Papaya Salad
From Chef and author Jessica B. Harris
1998
This salad, inspired by one from Kenya's colonial period, uses avocado, papaya, and grapefruit.
Ingredients
Directions
1. Peel the avocados and the papaya and remove the pits and seeds. Cut the fruit into 1-inch pieces and mix them together in a medium-sized bowl.
2. Peel the grapefruit and with a sharp knife, segment it, removing the thin membrane from each segment. Cut the segments in half and add them to the avocado and papaya mix.
3. Wash the lettuce, break it into leaves, and pat dry. Arrange the lettuce leaves on a platter and mound the mixture atop them. Prepare vinaigrette by whisking the lemon juice, olive oil, and salt and pepper together in a small bowl. Drizzle the dressing over the salad and serve immediately.
Appetizers
This salad, inspired by one from Kenya's colonial period, uses avocado, papaya, and grapefruit.