Papaya Greens Salad

Papaya Greens Salad


    1 medium papaya, peeled
    5-6 rocket leaves
    5-6 romaine lettuce leaves
    5-6 iceberg lettuce leaves
    1 inch ginger
    1 tbsp kasundi mustard
    Juice of 2 lemons
    Salt to taste
    Crushed black peppercorns to taste
    1 green chilli
    2 tbsps Figaro Extra Virgin Olive Oil
    1 small radish
    1 small cucumber
    3-4 cherry tomatoes
    2-3 small yellow tomatoes
    1 spring onion bulb
    ΒΌ medium green capsicum
    Microgreens for garnishing

preparation method

1. Roughly tear rocket, romaine and ice berg lettuce leaves and set aside.
2. To make the dressing, blend togetherhalf the papaya, ginger, kasundi mustard, lemon juice, salt, crushed peppercorns, green chilli and Figaro Extra Virgin Olive Oil to a smooth mixture.
3. Use a vegetable peeler to peel the radish and cucumber into ribbons. Place in a bowl.
4. Quarter cherryand yellow tomatoes, diagonally slice spring onion bulb and slice capsicum into thin strips and add all of it to the bowl. Toss.
5. Cut the remaining papaya into slices and add to the bowl. Add salad leaves, 2-3 tablespoons of the dressing and mix gently.Add salt and crushed peppercorns and toss.
6. Transfer on a serving plate. Garnish with microgreens, drizzle some more of the dressing on top. Serve immediately.

Serving Suggestions

    Serve 2
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By: Chef Vicky Ratnani

Show: Health Maange More

Prep:20 Mins Cook: 15 to 30 minutes

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