Papaya Bowl Salad Recipe

Papaya seeded and filled as a bowl with greens and avocado.

5 from 2 votes

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.

Prep Time15

Vinaigrette15

Total Time30

Course: Salad

Cuisine: American

Keyword: pretty salads, exotic fruit recipes

Servings:

Calories: 175kcal

Author: Valentina K. Wein

Ingredients

1 small papaya (I used a Strawberry Papaya)
about 1 cup loosely packed butter lettuce, washed and dried, roughly chopped
¼ to ½ medium-sized avocado (about ½ cup), cut into bite-sized pieces
about 2 tablespoons Prickly Pear Vinaigrette (click here for the recipe), divided
1 large or 2 small Finger limes (click here for Finger lime information)

Instructions

Prepare the papaya bowls. 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. 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.
Mix the greens and avocado with the vinaigrette. 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.
Add finger limes. Cut the finger lime in half, horizontally, and squeeze/press out the about half of the "citrus caviar" on top of each salad. (More about Finger limes is here.)
Add remaining vinaigrette and serve. 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).

Notes

Nutritional information is only an estimate.

Nutrition