PAPAYA AND AVOCADO SALADS WITH HAWAIIAN VANILLA VINAIGRETTE

 

  • Cooking Time:
  • Servings:
  • Preparation 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

Directions

  • 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.

Notes

Categories: Fruit  Lettuce/Vegetable 

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