More Great Recipes: Fruit | Lettuce/Vegetable

Papaya and Avocado Salads with Hawaiian Vanilla Vinaigrette


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Member since 2011

Serves | Prep Time | Cook Time

Ingredients

6  tablespoons  Champagne vinegar
1/2  cup  olive oil
1/2  teaspoon  kosher salt
1  teaspoon  sugar
1  Hawaiian (or other) vanilla bean*
24  medium-size butter lettuce leaves (from about 3 heads)
2  papayas, peeled and sliced
2  large avocados, peeled and sliced


1. In a small bowl, whisk together vinegar, oil, salt, and sugar. Cut vanilla bean in half lengthwise, scrape seeds from one half with the back of a paring knife, and add seeds and scraped pod to vinaigrette (reserve other half of pod for another use). Set aside at room temperature for at least 1 hour to let the vanilla flavor develop.


2. Arrange lettuce leaves on a large platter in a single layer. On each leaf, lay 1 or 2 slices of papaya and 1 or 2 slices of avocado. Drizzle vinaigrette over salad.


*Available at gourmet grocery stores and from hawaiian vanilla.com


Make ahead: Mix vinaigrette up to 1 day ahead and chill.


Note: Nutritional analysis is per serving.


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