Name: Exotic avocado salad
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Caribbean
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

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Exotic avocado salad

Exotic avocado salad

Good Food team

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Serves 2

Easy

Cook: 20 mins

A star rating of 4.2 out of 5.8 ratingsRate

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Savour sharp, sweet flavours in this exotic avocado salad

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal260
fat22g
saturates3g
carbs11g
sugars5g
fibre5g
protein4g
salt0.05g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2003

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A star rating of 4.2 out of 5.8 ratings

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