Fresh, simple and enticing. Added benefits of all the health mojo of papaya, which supports healthy digestion as well as containing loads of antioxidants. Lovely alongside a grass-fed grilled tri-tip!
Ingredients
1 whole large papaya
1 whole large avocado
1 whole jalapeno
1 bunch cilantro
4 persian cucumbers
3 cups baby arugula
Juice of 2 limes
¼ cup Extra virgin olive oil
1 tablespoon chili flake
Salt & pepper to taste
Directions
Peel, seed and slice the papaya and avocado into roughly 1” cubes.
Finely slice the jalapeno, cilantro and cucumbers (try shaving the cucumbers with a carrot peeler for a super-thin and beautiful preparation).
Toss all the prepared vegetables together with the arugula and dress with the lime juice and olive oil, seasoning with salt and pepper to taste.
Pile onto a plate and season liberally with the chili flake
Serve immediately – the papaya and avocado will both break down pretty quickly in this preparation, so this is not a “make ahead” salad.