Exotic Avocado Salad
This vibrant Caribbean salad combines creamy avocado and sweet papaya with peppery watercress. Toasted pumpkin seeds add a nutty crunch, while a simple dressing of lime juice, olive oil and fresh mint brings all the sharp, sweet flavours together. It's a fresh and colourful dish perfect for a light lunch, starter or side, ready to serve in only 20 minutes.
Ingredients
- 2 tbsp pumpkin seeds
- 1 ripe papaya
- 1 ripe avocado
- 50g bag trimmed and washed watercress
- half small pack fresh mint
- juice of half lime
- 1 tbsp olive oil
Method
- Toast the pumpkin seeds in a dry frying pan for a few minutes, shaking the pan until they are golden. Remove them from the pan and allow to cool. Peel the papayas, cut them in half lengthways and remove the seeds. Slice the flesh into long, thin pieces. Halve the avocados, take out the stones, peel them and slice the flesh lengthways into thin strips.
- Combine the papaya slices, avocado slices, toasted pumpkin seeds and watercress in a large mixing bowl. Finely chop roughly 1 tbsp of the mint leaves and reserve. Strip the remaining mint leaves from their stalks, tear them and add to the bowl.
- Whisk together the lime juice and olive oil with the reserved chopped mint to create a dressing, seasoning with salt and pepper. Drizzle this over the salad and use your hands to toss everything gently. Check the seasoning and adjust if required, then arrange the salad on a platter to serve.
Nutrition (per serving)
Calories260 kcal
Fat22 g
Saturates3 g
Carbs11 g
Sugars5 g
Fibre5 g
Protein4 g
Sodium20 mg
Recipe details
Skill levelEasy
CategorySide dish
Cuisinecaribbean
DietHealthy
