Papaya And Feta Salad Food

PAPAYA AND FETA SALAD

Papaya and Feta Salad image

This spectacular summer salad comes from Ingrid Hoffman, of The Food Network's "Simply Delicioso". It's wonderful as a side dish for grilled chicken, fish, or shrimp.

Provided by MaryMatt1016

Categories Papaya

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large papaya, seeded and diced, about 3 cups
1/2 cup chopped fresh mint leaves
3 tablespoons extra virgin olive oil
4 tablespoons lime juice (from about 1 lime)
1 tablespoon honey
salt & freshly ground black pepper
1 cup crumbled feta cheese

Steps:

Place the papaya and mint leaves in a medium bowl.
In a separate bowl, whisk together the olive oil, lime juice and honey.
Drizzle the dressing over the papaya, season with salt and pepper and toss to coat.
Divide the salad among 4 plates, sprinkle with the feta, and serve.

PAPAYA AND FETA SALAD

Papaya and Feta Salad image

Provided by Ingrid Hoffmann

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 large papaya, seeded and diced, about 3 cups
1/2 cup chopped fresh mint leaves
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 1 lime)
1 tablespoon honey
Salt
Freshly ground black pepper
1 cup crumbled feta cheese

Steps:

Place the papaya and mint leaves in a medium bowl. In a separate bowl, whisk together the olive oil, lime juice and honey. Drizzle the dressing over the papaya, season with salt and pepper and toss to coat. Divide the salad among 4 plates, sprinkle with the feta, and serve.

PAPAYA SALAD

Papaya Salad image

Unripe papaya provides the perfect blank canvas to carry the sweet and salty flavors of a spicy lime dressing.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/2 cup lime juice
1/4 cup fish sauce
4 teaspoons palm sugar
2 Thai chiles, thinly sliced
2 cloves garlic, grated
One 3-ounce package dried shrimp
Kosher salt
4 Chinese long beans, cut into 2-inch pieces
One 1 1/2- to 2-pound green (unripe) papaya, peeled and seeded
1 cup shredded carrots
1/2 cup roasted peanuts, chopped, plus more for garnish
6 cherry tomatoes, quartered
3 scallions, thinly sliced
1/4 cup fresh cilantro leaves, plus more for garnish

Steps:

Add the lime juice, fish sauce, palm sugar, chiles and garlic to a small bowl and whisk to combine. Add the dried shrimp and set aside for at least 15 minutes.
Meanwhile, bring a medium pot of salted water to a boil and set up a bowl of ice water. Add the long beans to the boiling water and cook until just tender, about 5 minutes. Drain and cool in the ice water. Drain and set aside.
Julienne the papaya with a mandoline and put in a large bowl. Add the carrots, peanuts, tomatoes, scallions and long beans and toss to combine.
Add the dressing with the shrimp to the salad, then add the cilantro leaves and toss to combine. Transfer to a large serving dish and top with additional peanuts and cilantro leaves.

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