Photo: Thayer Allyson Gowdy
YieldsServes 12
Time: 30 minutes, plus macerating time. These delicately floral, fruity salads are built on individual lettuce leaves, making them easy to pick up and eat.

How to Make It

Step 1
1

In a small bowl, whisk together vinegar, oil, salt, and sugar. Cut vanilla bean in half lengthwise, scrape seeds from one half with the back of a paring knife, and add seeds and scraped pod to vinaigrette (reserve other half of pod for another use). Set aside at room temperature for at least 1 hour to let the vanilla flavor develop.

Step 2
2

Arrange lettuce leaves on a large platter in a single layer. On each leaf, lay 1 or 2 slices of papaya and 1 or 2 slices of avocado. Drizzle vinaigrette over salad.

Step 3
3

*Available at gourmet grocery stores and from hawaiianvanilla.com

Step 4
4

Make ahead: Mix vinaigrette up to 1 day ahead and chill.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 6 tablespoons Champagne vinegar
 1/2 cup olive oil
 1/2 teaspoon kosher salt
 1 teaspoon sugar
 1 Hawaiian (or other) vanilla bean*
 24 medium-size butter lettuce leaves (from about 3 heads)
 2 papayas, peeled and sliced
 2 large avocados, peeled and sliced

Directions

Step 1
1

In a small bowl, whisk together vinegar, oil, salt, and sugar. Cut vanilla bean in half lengthwise, scrape seeds from one half with the back of a paring knife, and add seeds and scraped pod to vinaigrette (reserve other half of pod for another use). Set aside at room temperature for at least 1 hour to let the vanilla flavor develop.

Step 2
2

Arrange lettuce leaves on a large platter in a single layer. On each leaf, lay 1 or 2 slices of papaya and 1 or 2 slices of avocado. Drizzle vinaigrette over salad.

Step 3
3

*Available at gourmet grocery stores and from hawaiianvanilla.com

Step 4
4

Make ahead: Mix vinaigrette up to 1 day ahead and chill.

Step 5
5

Note: Nutritional analysis is per serving.

Papaya and Avocado Salads with Hawaiian Vanilla Vinaigrette