Papaya Bowl Salad with Avocado

Papaya Bowl Salad with Avocado is an amazing fusion of exotic, tropical fruits. With Prickly Pear Vinaigrette and Finger limes, it's every bit as delicious as it is beautiful.

This dish might as well be a painting. Well, at least an edible one. 😉

This papaya bowl salad came together as much by color as it did by flavor -- and both are why it always draws a crowd.

I started with the stunning Prickly Pear Vinaigrette (pictured below), and from there, my first requirement for each ingredient was that the color would look beautiful with it, and the second was that (of course) it was a good flavor fit.

Fresh and Colorful Ingredients

Any time you can use one of your ingredients as a serving vessel, it's a great idea. It makes this papaya bowl salad more exciting and appealing.

• Papaya - I use a Strawberry Papaya for this recipe. You can use your favorite variety, though for the measurements in the recipe to work well, use a smaller variety. (Some papaya varieties are very large -- if you do want to use one of them, cut it into 4 "bowls.")
• Butter lettuce - You can use any lettuce you like. I love the texture of Butter lettuce with the papaya bowl and avocado.
• avocado - Avocado always adds a lovely creamy texture to salads. Ripe avocados should be slightly firm, but yield to gentle pressure. They should not be mushy!
• finger limes - Finger limes are shaped like tiny fingers and filled with hundreds of tiny balls of lime juice -- edible bubbles, if you will. These "bubbles" literally pop between your teeth and add an amazing soft crunch to this recipe. If you can't get your hands on Finger Limes, use one small lime, drizzling half of the juice on each papaya bowl. (Learn all about Finger limes.)
• Prickly Pear Vinaigrette - Beautiful, tangy and sweet, the flavor of this vinaigrette is reminiscent of berries. You can substitute with any dressing you like (preferably something fruity.)

(See recipe card below for quantities.)

How to Make it

- Slice the papaya in half, lengthwise. If it wobbles when the round side is down, slice a sliver off the bottom to create a flat surface. Then use a wooden spoon to remove all of the seeds, and create a clean hollow center. Place each one on a small serving plate and set aside.



- In a small mixing bowl, gently toss the lettuce and avocado with about 1½ tablespoons of the vinaigrette.

- Add about half of this mixture to each papaya half.

Cut the finger lime in half, horizontally, and squeeze/press out the about half of the "citrus caviar" on top of each salad.

- Drizzle about half of the remaining vinaigrette over any of the exposed papaya on each salad.

- Serve chilled, with a fork and spoon (for the papaya).

Variations

Like many salads, you can add all sorts of fresh ingredients. Sliced cucumbers, green onions, red onions, artichoke hearts and hearts of palm are all ingredients that would be delicious in the papaya bowl. I wouldn't use too many different things -- 4 to 5 ingredients is a good balance.

Can you make it ahead?

Yes, for the most part.

• The vinaigrette can be made well ahead, a week even.
• You can prepare the papayas the night before, by slicing them in half, removing the seeds, and storing them wrapped in plastic in the refrigerator. (Here's How to Cut a Papaya.)
• The lettuce can be prepped, wrapped and refrigerated the night before also.
• Everything else, including cutting and adding the avocado, vinaigrette and finger limes should be done just before serving.

More Beautiful Salad Recipes

• Pistachio Goat Cheese Salad with Blood Orange
• Mango Manchego Salad with Basil
• Strawberry Goat Cheese Salad
• Cucumber Avocado Salad with Grapefruit
• Peach Caprese Salad

I hope you love Papaya Bowl Salad with Avocado as much as I do!

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