Avocado-papaya salad with papaya seed dressing from Big Small Plates (page 116) by Cindy Pawlcyn and Erasto Jacinto and Pablo Jacinto

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • foodgloriousfood on June 14, 2021

    Such a refreshing salad and the papaya seed dressing worked perfectly with it. I wasn’t sure I liked the dressing much by itself but on the salad it was perfect! I sought out Hawaiian papayas for this recipe and I was glad I did. Lovely. Definitely a keeper. I used hazelnuts but would like to try gently toasted macadamias (one of the other recommended nuts) next time, as I think they would complement the flavors better. Served the salad with Thai seasoned chicken breasts. It would also be wonderful with seafood!

  • mjes on October 10, 2019

    Take one perfectly ripe avocado. Add one perfectly ripe papaya. Add one food guard to keep them from being eaten prior to trying the recipe. Yes, the papaya seed in the dressing gives this salad just enough pop to convince me to use the recipe for the dressing. I used macadamia nuts (optional) and would highly recommend that they always be included - texture and flavor is the perfect foil to the soft fruits.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.