RIPE PAPAYA AND AVOCADO SALAD WITH BLACK SALT DRESSING
Sweet ripe papaya, creamy avocado, juicy tomatoes dressed in sweet and tangy black salt, honey-lemon dressing, served over bed of peppery arugula or your favourite green!
- ½ lbs papaya, ripe, medium fruit, about 225 g
- 1 avocado, ripe and diced into bite size pieces
- 1 cup arugula, handful or two, or use spicy green mix
- ¼ cup pomegranate seeds
- 1 cup cherry tomatoes, golden or red cherry tomatoes, halved or 1 tomato, deseeded cut into bite size pieces
- Black Salt – Honey Dressing
- ½ teaspoon black salt, or use ground Himalayan pink salt
- 1 lemon (2 tablespoons lemon juice)
- ¼ teaspoon black pepper, freshly ground
- 2 tablespoon olive oil
- 1 tablespoon honey
To make vinaigrette, in a small bowl, add black salt, honey, lemon juice, olive oil, and black pepper.
Whisk to blend oil with lemon and honey. Taste and adjust black salt. Set aside.
Arrange – Divide diced papaya, avocado and halved cherry tomatoes on a bed of arugula in two plates.
Top with half dressing on each plate and fresh pomegranates seeds.
Serve immediately.
Recipe and Photo: Elize de Kock
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