Papaya Avocado Chicken Salad From Barbados Food

PAPAYA AVOCADO SALAD

Steps:

• Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges.
• Juice the limes into a non-reactive bowl, add red onion and ginger to bloom for 5 minutes. Add the remaining ingredients and gently toss. Season with salt and pepper, to taste. Serve immediately.

AVOCADO AND PAPAYA SALAD

Steps:

• Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
• In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

AVOCADO AND PAPAYA SALAD

Steps:

• Layer salad with arugula and tarragon, then avocado, papaya and onions. Finally drizzle with vinaigrette.
• To a saucepan add orange juice, split vanilla bean and scrape seeds into juice. Add vanilla bean to juice, bring to a simmer and reduce liquid by 2/3. Meanwhile, smash garlic clove with a pinch of salt using flat side of a knife. Allow orange juice reduction to cool, remove vanilla bean, then add garlic puree, rice wine vinegar and olive oil. Stir well and season with salt and pepper.

CHICKEN AND PAPAYA SALAD

Steps:

• Bring the coconut cream to a boil in a small saucepan.
• Add the chicken breast and simmer over a low heat for 5 minutes.
• Turn off the heat and cover the pan for 20 minutes.
• Remove the chicken from the pan and shred it.
• Wash the rice under cold running water until the water runs clear.
• Put the rice and coconut milk in a small saucepan and bring to the boil.
• Reduce the heat to low, cover the pan with a tight-fitting lid and simmer for 20 minutes.
• Remove from the heat and leave the lid on until ready to serve.
• Using a pestle and mortar or blender, pound or blend the garlic, shallots and chillies together.
• Add the shrimp and fish sauce and pound to break up the dried shrimp.
• Add the tomatoes and pound all the ingredients together to form a rough paste.
• In a bowl, combine the shredded chicken and chili paste mixture with the grated papaya, lime juice, mint and coriander leaves. serve with the hot coconut rice.

PAPAYA AVOCADO SALAD

Steps:

• Wash and dry lettuc, tear into bite sized pieces place in a salad bowl or platter.
• Halve and peel Papaya. Scoop out seeds and save 2tbsp. Slice Papaya. Combine dressing ingredients in a blender untill papaya seeds have the appearance of ground pepper. Store dressing in fridge for an hour or 2.
• Just before serving add papaya avocado and red onion slices to lettuce. Pour dressing over salad and toss.(you will probably have dsg left over).

PAPAYA, JICAMA, AND AVOCADO SALAD

Steps:

• In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
• In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.

SIMPLE PAPAYA AVOCADO SALAD

Steps:

• Cube fruit and coat with dressing.
• Serve on lettuce or spinach or with cottage cheese.

PAPAYA & AVOCADO CHICKEN SALAD FROM BARBADOS

Steps:

• First make the dressing. Combine all of the dressing ingredients and stir well.
• Now make the salad. Mix 3/4 cup of the dressing with the chicken.
• Line a plate with lettuce leaves and mound the chicken on top of this.
• Place the sliced avocado & papaya (brush with lemon juice to prevent darkening) over the chicken.
• Spoon the remaining dressing over the top, then garnish with the toasted almonds.