Firm, smooth Maui papayas slice beautifully for this salad, created by Bella Toland to go with grilled shrimp. Although you can use Mexican papayas, they’re a bit earthier-tasting and the slices tend to fall apart.
About 6 tablespoons extra-virgin olive oil, plus more for lemons
About 1 tablespoon each kosher salt and sugar
About 1 teaspoon freshly ground pepper
4 firm-ripe Hawaiian papayas or 1 large firm-ripe Mexican papaya
2 cups loosely packed basil leaves
1/2 sweet or red onion, thinly sliced
8 to 10 small red radishes or 3 to 4 watermelon radishes, very thinly sliced
6 large oranges, peeled and sectioned
1 3/4 cups salted toasted macadamia nuts, chopped
Edible flowers, such as borage or sweet pea, for garnish
How to Make It
Heat a ridged grill pan over medium-high heat, or a grill to medium-high (400° to 450°). Halve lemons crosswise, oil cut sides with a few drops of olive oil, and sprinkle with a pinch of salt. Grill lemons, cut side down, until well browned, 1 to 3 minutes. Let cool slightly, then squeeze into a small bowl. Add salt, sugar, and pepper; whisk to blend. Whisk in 6 tbsp. olive oil. Taste and adjust seasonings.
Quarter papayas and scoop out seeds and fibrous bits with a soup spoon. Peel quarters with a sharp paring knife, then halve them crosswise. Slice into 1/2-in.-thick pieces (about the same size as orange sections). Put in a large bowl.
Stack basil leaves and thinly slice. Add onion, radishes, basil, orange segments, and 1 1/4 cup macadamias to bowl. Toss gently with dressing.
Sprinkle with remaining macadamias and the flowers. Serve within 30 minutes.