Bertolli

Los Angeles Soups Recipe List

Yi Cuisine

, Los Angeles, CA

PAPAYA AND AVOCADO SALAD

12 salads

INGREDIENTS: PAPAYA AND AVOCADO SALAD

1/3 large avocados cut into large chunks or slices
3/4 C ripe papaya chuck or slices
2 T basil chiffonade
2 T mint chiffonade
1 C greens: tatsoi, mitzuna and chopped romaine
pinch salt
pinch pepper

INGREDIENTS: VINAIGRETTE

1/2 C brown sugar
1 C water
large pinch salt
2 t red pepper flakes
1/2 C lemon juice
1/2 C oil

METHOD: PAPAYA AND AVOCADO SALAD

  • Toss the greens with a little salt and pepper and 1 oz of vinaigrette (See ingredients below).
  • Place on plate.
  • Toss the avocado, papaya and both herbs with the rest of the vinaigrette.
  • Scatter the fruit on top of the greens. (If the fruits are too ripe, do not dress them, but place them on top of the dressed greens and drizzle vinaigrette on them).

    METHOD: VINAIGRETTE

  • Boil sugar, water and salt for five minutes.
  • Add pepper flakes and lemon juice.
  • Cool.
  • Add oil. (May need more lemon juice and salt).

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