Avocado and Papaya Salad Recipe - Cooking Index
Avocado and Papaya Salad Recipe - Cooking Index
| 2 | Papayas - cut in 1" cubes (large) | |
| 2 | Ripe avocados - cut in 1" cubes | |
| 6 | Ripe tomatoes - cut in 1" cubes | |
| 1 | Purple onion - for garnish (small) | |
| Lettuce leaves | ||
| Dressing | ||
| 2 teaspoons | Salt | |
| 1 teaspoon | White pepper | |
| 1/2 teaspoon | Black pepper | |
| 1/2 teaspoon | Sugar | |
| 1/2 teaspoon | Dry mustard | |
| 2 tablespoons | Fresh lemon juice | |
| 1 x | Garlic - minced | |
| 5 teaspoons | Tarragon vinegar | |
| 1/2 cup | Salad oil | |
| 2 teaspoons | Olive oil | |
| 1 | Egg - coddled | |
| 1/2 cup | Heavy cream |
Prepare dressing and refrigerate while cutting up vegetables.
Toss papaya, avocado and tomato together gently with dressing. Garnish with thinly sliced purple onion. If a more 'formal' presentation is desired, serve individually over lettuce leaf.
Serve within a couple of hours, if possible.
To coddle an egg: break an egg into a heat-proof dish, gently pour in boiling water. Allow to sit for 1/2 hour; carefully drain water. Lightly beat the coddled egg.
Source:
Carol Barrow
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