11 January 2009

Papaya Avocado Salad

1 head romaine lettuce (I use spinach or arugula, but whatever your preference is)
1/2 a papaya, cubed
1/2 or 1/4 of a red onion, sliced
1/2 to 1 full avocado, sliced (your preference)
(optional - 1/2 cup or 3/4 cup toasted pine nuts - not necessary though)

1/4 cup white wine vinegar
1/4 cup vegetable oil
2 tbsp granulated sugar
1 tsp salt
1/4 tsp dry mustard
1 green onion, finely chopped
2 tbs papaya seeds, coarsely ground (mortar/pestle, chopped, or just toss'em in the blender with everything else here if you've got one)

The dressing is best done in the blender, but I don't own one and have done just fine just chopping everything that needs chopping and then shaking it all up in a mason jar. The dressing generally makes enough for two salads and should be stored in the fridge. You add the dressing at the last minute because it's very acidic and will otherwise make the lettuce wilty/mushy (which means it doesn't make good leftovers).

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