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–+ servings
papaya salad

Tropical Papaya Salad Recipe with a Mustard Dressing

A Tropical Papaya Salad with cucumber, red onion and apple slices served with a honey mustard dressing that indulges your taste buds and make them pop with happiness!
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Author: Miranda | My Anosmic Kitchen
Prep 10 minutes
Servings :4 people

Ingredients
  

For the Dressing

  • 2 tablespoons dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 small garlic clove minced
  • 1/2 teaspoon salt and black pepper blend
  • 1 tablespoon fresh lemon juice

For the Salad

  • 2 ripe papaya
  • 1/2 red onion
  • 1/2 cucumber
  • 1/2 apple
  • 1 tablespoon fresh parsley

Instructions 

Make the salad dressing

  • In a mason jar or small bowl add all the salad ingredients. Whisk/shake and set it aside while you make the salad.

Papaya Salad

  • Thinly slice the red onion and cucumber with a sharp knife or mandolin. Soak the red onion slices in ice water for a few minutes to remove the strong flavor. This prevents the strong onion flavor from clashing with the dressing.
    sliced veg papaya tropical
  • Peel the papaya, slice them in half, remove the seeds and cut into chunks.
  • Thinly slice the apple, chop the parsley and then start layering all the components into a large enough bowl.
    apple slices in papaya salad
  • Gently toss and serve with the salad dressing.
    dressing papaya salad

Notes

    • Ripe papaya is sweet and contributes to the taste and perfect balance of the fresh cucumber. I haven’t tried it with unripened papaya but it's commonly used in Thai cuisine salad recipes. 
    • This is delicious papaya salad but it should not be mistaken for a meal it's a side dish which is best served with a protein, veg or both. I’ve shared some serving ideas below this post. 
    • Note that because papaya is very high in sugar, it should not be eaten on an empty stomach or it can cause a rise in your blood sugar. If you start reaching for chocolate or crave something sweet after this salad, you probably ate it on an empty stomach.
  • Tip! Make the salad dressing up to 3 days ahead! Store in an airtight container and refrigerate until you're ready to serve.
 

Nutrition

Calories: 154kcalCarbohydrates: 22gProtein: 1gFat: 8gSaturated Fat: 1gSodium: 387mgFiber: 4gSugar: 16g
Did You Make This Recipe?Post a pic and mention @anosmickitchen or tag #anosmickitchen!