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Papaya and Avocado Salads with Hawaiian Vanilla Vinaigrette





Yields
Serves 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.

Papaya and Avocado Salads with Hawaiian Vanilla Vinaigrette




Photo: Thayer Allyson Gowdy
 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
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.

Nutrition Facts

Servings Serves 12


Amount Per Serving
Calories 171Calories from Fat 79
% Daily Value *
Total Fat 15g24%

Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 55mg3%
Total Carbohydrate 9g3%

Dietary Fiber 1.4g6%
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.