Exotic avocado salad

Exotic avocado salad

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(5 ratings)

Cook: 20 mins


Serves 2
Savour sharp, sweet flavours in this exotic avocado salad

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal260
  • fat22g
  • saturates3g
  • carbs11g
  • sugars5g
  • fibre5g
  • protein4g
  • salt0.05g
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  • 2 tbsp pumpkin seeds
  • 1 ripe papaya



    Native to tropical America, papayas are a large fruit also known as paw-paws. They have vibrant…

  • 1 ripe avocado



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 50g bag trimmed and washed watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • half small pack fresh mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • juice of half lime



    The same shape, but smaller than…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Dry-fry the pumpkin seeds in a frying pan for a few minutes, tossing and turning them until they look toasted. Tip them out of the pan and let them go cold. Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices. Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.

  2. Put the papayas, avocados, pumpkin seeds and watercress into a large bowl. Chop about 1 tbsp of the mint leaves and set aside. Pick the remaining leaves from the stalks and tear them into the bowl.

  3. Mix the lime juice and olive oil with the rest of the chopped mint to make a dressing, and season with salt and pepper to taste. Pour over the salad and gently mix all the ingredients together with your hands. Taste and add more salt and pepper if you think it needs it, then transfer to a serving platter.

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Comments (10)

skier's picture

my guests loved this!

VRuthS's picture

My local store did not have any Papaya and I dont have time in the morning to be frying seeds and making dressing. Ended up with an adhoc avacado salad over 2 days, which was OK ish but the taste of the watercress seemed to overpower everything else. Would have preferred a mixed leaf base.

shireen3149's picture

I made this as part of a Caribbean dinner for a crowd and it was delicious and very pretty. Agree with getting the perfect ripeness of the papaya and avocado otherwise it can be mushy.

joktattie's picture

One of the tastiest and most popular salads I have ever put together!
We had this with seared Tuna + sesame seeds, really worked well.
Just have to be careful, if the Avocado and Papaya are too ripe it turns mushy when tossing the salad. Health on a plate!! Excellent dressing.

sailorgirl700's picture

Enjoyed this. It was very summery and light. I did only use 1 avocado. Also instead of using water cress I used our home grown salad leaves and added a red pepper. The dressing was great too.

cheddaringo's picture

PJF, perhaps some mango chunks?

fishpot's picture

This is exactly the kind of salad I like except not a fan of papaya.... Who has a good idea for a substitute? Thanks in advance for your suggestions!

kateoldale's picture

Lovely fresh summer salad. Would be great with a bbq.

hayfaa's picture

Very nice salad! My friend kept asking me:"Did you put any honey in?" :-)

tashaback's picture

Love this salad! Had it as a starter at christmas and it was very popular!

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