This is a wonderful salad on a warm Spring/Summer day. It is so simple yet so tasty. Give it a go! Just make sure all ingredients are chilled in refrigerator at least a day before making.
- 1 tbsp. sherry vinegar
- 1 tsp. honey
- pinch of salt
- 2 cups cantaloupe cut in 1 inch pieces
- 2 cups of watermelon cut in 1 inch pieces
- 1 cup papaya, cut in 1 inch pieces
- 1 cup mango, cut in I inch pieces
- I/2 pint baby heirloom tomatoes, halved
- 1 cup torn fresh basil
Whisk together the vinegar, honey and salt in a large bowl.
Add the melons and tomatoes, stirring to coat well. Stir in the basil and serve immediately.
Now, how easy is that? By the way, each 1 cup serving is only 64 calories. Gee, I like it even more now.
Terrific Salad For Valentine’s Dinner
This salad can be doubled if serving for company, but if only for two (one) it is delicious, easy and quick to make.
- 4 cups of spring mix greens
- 4 slices lean prosciutto, torn in small, bite size pieces
- 1 ripe mango (peeled, pitted and sliced in wedges)
- 1 ripe papaya (peeled, seeds removed, sliced)
- 150 grams fresh mozzarella, cubed
- 1/4 cup toasted pecans, chopped
- 1/4 cup olive oil
- 1/4 cup fig balsamic vinegar
- 1 tsp. Dijon mustard
Arrange the greens, prosciutto and fruit on your prettiest salad plate or bowl. Top with the cheese, and sprinkle the pecans over the salad. You probably won’t need all the greens, but is there if this is going to be the main course, as in a luncheon.
Whisk together the remaining ingredients and drizzle over the salad, serving immediately.
Now you know why it is so special….yummmmmm
Scallop Salad With Lime Dressing
This is another way to serve and enjoy the wonderful scallop. Just remember not to over-cook them. If you do, you could be eating something similar to a rubber ball. Ugh!
- 8 scallops (muscle removed)
- 1 tbsp. olive oil
- dollop of butter
- 1 tsp. fresh lime zest
- 2 tbsp. lime juice
- 2 tsp. minced red onion
- 1 1/2 tsp. honey
- 1/2 tsp. minced jalapeno chile
- 5 tbsp. olive oil
- sa;t and pepper
- 1 papaya, peeled, sliced in wedges and halved
- 3/4 lb. baby spinach, stems removed
- 1/3 cup candied pecans, chopped
Cook the scallops in the skillet with tbsp. olive oil. (just add that dollop of butter to enchance the flavour). Cook until turning golden brown, turn over and cook just a minute more.
In a bowl whisk together the lime zest and juice, red onion, honey, and jalapeno until blended, and, continue whisking slowly, add the olive oil. Stir in the papaya and add the spinach. Toss lightly so not to bruise the papaya.
Serve the salad equally on plates or large bowls, Place 2 scallops in the center of the salad and sprinkle the pecans.
Have fresh, warm rolls and butter on the table….add a glass of a beautiful Pinot Gris. Wow! What a feast.
Papaya Salsa With Black Beans
This is a great ‘southwest’ side dish. Serve with grilled fish or even just as a snack with tortilla chips (such as watching hockey games or football).
- 2 ripe papayas, peeled, seeded and diced
- 1/2 cup yellow bell pepper, diced
- 1 Jalapeno pepper, seeded and minced
- juice of 1 whole lime
- 1/2 cup chopped cilantro
- 1 tsp. ground cumin
- 1/2 – 3/4 tsp. red pepper flakes
- 1/2 tsp. cayenne pepper
- 1 shallot, small dice
- 1 can black beans, drained
Combine the above ingredients in a bowl, cover and store in the refrigerator until ready to serve. Serve with lime wedges on the side.
Bring on the tequila or whatever, turn on the televsion and you are in for a fun time.
Maui Prawns With Papaya Salad
Loving Maui like I do, and sitting here looking at the rain, this will take me back to my happy place and so will these prawns. Too yummy!
- 3 tbsp. light salad oil
- 20 prawns, peeled and cleaned
- 2 cloves garlic, finely chopped
- 2 tbsp. fresh ginger, grated
- 1 shallot, finely chopped
- 2 tbsp. oyster sauce
Heat the oil in a frypan and add the prawns and cook until opaque and pink (about 3 minutes). Then add the shallot, garlic and ginger and cook for 2 minutes. Add the oyster sauce and stir to combine well. Remove from heat and set aside. Do not overcook or the prawns will become tough.
Salad Ingredients
- 4 cups mixed spring mix greens
- 1 Ataulfo mangoes, peeled and thinly sliced
- 1/2 cup macadamia nuts, chopped
- 1 avocado, cut into small pieces
Dressing
- 2 tbsp. soy sauce
- 1/4 cup freshly squeezed lime juice
- 1 shallot, finely chopped
- 1 tsp. fresh ginger, freshly chopped
- 1 garlic clove, grated
- 2 tbsp. sweet chili sauce
- 1/2 cup light salad oil
To serve, toss the greens with just enough of the dressing to coat. Mound on a plate or pretty bowl and arrange the mango slices and prawns on top of the greens. Sprinkle with the chopped nuts and serve immediately with warm buns and, if you insist, a glass of chilled white wine.
Okay, rain all you want….this will make everyone feel happier, right?
Coconut Prawns
This is a great Hors d’Oeuvres, serve it anytime.
- 1 lb uncooked prawns, shelled and deveined
- cornflour
- 1 slightly beaten egg white
- 1 cup shredded sweet coconut
- Crisco oil
Toss the prawns in cornflour, shaking off the excess. Dip in the egg white and then the coconut.
When the oil is hot, fry the prawns until they are golden and tender. Serve with the following Papaya Dip.
- 1 fresh papaya
- 2 tbsp. mayo
- 2 tbsp. papaya chutney
Blend the ingredients until smooth. Put in a small bowl and you are ready for a real treat.
YUMMY
Papaya-Grape-Avocado Salad
You just can’t beat a well chilled fruit salad for a warm summer meal. You can add whatever you want, but this is a real good one.
Serves 8
- 4 cups Red leaf lettuce
- 4 cups butter lettuce
- 1 large, ripe papaya, peeled, seeded and sliced
- 1 large avocado, peeled and sliced
- 1/2 cup red, seedless grapes, halved lengthwise
- 1/2 cup chopped, toasted pecans
Gently toss the salad ingredients to combine. Now to make the dressing.
Dressing
- 1/4 cup avocado oil
- 3 tbsp. lime juice
- 1 tbsp. grated lime peel
- 2 tsp. white wine vinegar
- 1 tsp. sugar
- pinch of salt
Drizzle the dressing over and toss gently to coat. This, is a yummy salad.
Now, may I pour you a glass of wine? Be right back.
Bass with Papaya Salsa
This is a really tasty dish. The salsa really works.
Serves 4
For the Fish, you need:
- 1 1/2 tbsp paprika
- 1 tbsp minced fresh garlic
- 1 tbsp. extra virgin olive oil
- 1/2 tbsp. chili powder
- 1/2 tbsp finely chopped fresh oregano
- 1/4 cup lime juice
- 4 sea bass fillets
Put all dry ingredients in a food processor until almost smooth. Add juice and blend well. Season with a little salt and pepper. Rub the mixture on each fillet, cover and place in the fridge for a couple of hours.
When ready, preheat the grill, remove the fish from the marinade and grill approximately three minutes on each side.
For the Dressing:
- 1/8 cup plus 1 tbsp. lime juice
- 1/8 cup extra virgin olive oil
- 1 tbsp. Sherry vinegar
- 3/4 tbsp. finely chopped fresh mint
- 1/2 tbsp. chopped fresh ginger
Whisk the ingredients together and keep in fridge until ready to serve. Add the dressing at the last to a small bag of spring baby greens, two large mangoes, thinly sliced, one avocado peeled and thinly sliced , fresh orange segments and one papaya, peeled and thinly sliced.
Plate in a pretty way and present to oohs and ahhs.
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Deck Chair Salad
Warm temperatures, light breeze, deck set up and company’s coming……this is a lovely appetizer.
Serves 4
The reason for the name is because it is perfect for sitting on the deck, relaxing, glass of chilled wine in hand…hmmm……
- 3 tomatoes, cut in thin wedges
- 1 papaya, peeled, seeded and cut into wedges
- 1/2 honey dew melon, peeled and cut in small wedges
- 1/2 sweet onion (if you must) cut into wedges
- If you, like me, don’t like onion, use 1/2 cup cantaloupe, cut in small wedges
- 1/4 cup raspberry vinaigrette (your brand)
Put all the ingredients in a bowl and toss to coat. Put in a colourful bowl or over-sized decorator martini glass and pour a glass of chilled white wine, enjoy the beautiful day while waiting for the barbecue to heat up.
There seems to be a pattern here, salad, outdoors, chilled wine¦..doesn’t get much better than this.
Papaya and Shrimp Salad
This is, by far, the most favourite Appetizer I can serve. I love it…the flavours, textures are amazing. A real winner, I promise.
Serves 4-6
- 2 ripe papayas
- 2 heads butter lettuce
- 1 1/2 lbs. fresh, cooked shrimp (med to large)
- 1 cup mayonnaise (not salad dressing)
- 1 tbsp. fresh lime juice
- 1/4 tsp. ground ginger
- 1/2 tsp. curry powder
- 1 1/2 tsp. honey (to taste)
Wash and spin dry the lettuce. Take one large or two small leaves and put on salad plates.
Next, peel, remove the seeds and slice the papaya, arranging on top of the lettuce leaves in a pretty pattern. Arrange the shrimp on top and drizzle the dressing over the salad, using it all.
This is so finger licking tasty, it is insane. Personally, I don’t much care for the taste of curry but this is so subtle. It is just fabulous.
Best ‘Ticker’ Salad
This is a great salad for those looking after their heart. It is light and lean and great tasting. Try it!
Serves 4
- Bag of mixed baby greens
- 1 papaya, peeled, seeded and cut into segments
- 1 large mango, peeled and thinly sliced
- 1 avocado, peeled, pitted and thinly sliced
- 1/4 cup three cheese Italian dressing
- 4 salmon fillets, bones removed
- Or 2 fillets cut in half (portions)
Place greens in a bowl and drizzle some of the dressing over tossing to coat. Divide onto four plates. Arrange the papaya and mango on top of the greens and drizzle with more of the dressing.
Grill the fillets now and when plated, place avocado slices on top of the dish with the salad placed along side of the fillet.
This is actually a very good great for your heart recipe and is very easy to make, you will feel better for making it too.
Seared Scallops
Serves 4
- 2 small papaya (seeded, peeled and chopped)
- 2 red bell peppers, seeded and chopped
- 1/2 onion, finely chopped
- 3 tbsp. fresh lime juice
- 1 tbsp. Cilantro
- 1 tsp. seeded and minced jalapeno pepper
- 1 tbsp. olive oil
- 3 tbsp. flour
- pinch each of salt and pepper
- 8 good sized scallops
In a medium bowl combine papaya, peppers, onion, juice and cilantro. Set aside.
In a sealable bag, put the flour, salt, pepper and scallops. Shake to coat surface.
In a large skillet, heat oil over medium heat. Add the scallops and cook only for a couple of minutes until golden in colour. Do not over cook or they will be like rubber.
To plate, add a generous spoonful of sauce on the plate and place the scallops on top. You now have a new appetizer. There will be many oohs and ahhs over this dish. Now you can just smile and demurely say “you are too kind”.