Best 9 Papaya Avocado Tossed Salad Recipes

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Indulge in the delectable combination of sweet and savory with our delightful papaya avocado tossed salad recipe. This vibrant dish is a symphony of flavors and textures, featuring ripe papaya and creamy avocado, complemented by crisp lettuce, tangy citrus, and a hint of spice. Whether you're looking for a refreshing side dish or a light and healthy main course, this salad is sure to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

AVOCADO AND PAPAYA SALAD



Avocado and Papaya Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 avocados, peeled, halved, and pitted
2 papayas, peeled, halved, and seeded
1 lime, zested and juiced
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/4 cup extra-virgin olive oil

Steps:

  • Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
  • In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

GEORGIE'S MANGO PAPAYA SALAD



Georgie's Mango Papaya Salad image

A nice, refreshing tart and sweet salad made with mango, papaya and avocado that is excellent for any time of year. This will turn any meal into a special occasion. Perfect for tropical themed parties!

Provided by GEORGIEHANSON

Categories     Salad     Fruit Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

1 large mango - peeled, seeded and halved
1 medium papaya - peeled, seeded and halved
1 avocado - peeled, pitted and diced
3 tablespoons balsamic vinegar
1 tablespoon butter
¼ cup blanched slivered almonds
1 teaspoon brown sugar
1 head romaine lettuce, torn into bite-size pieces
salt to taste

Steps:

  • Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
  • Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
  • Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

Nutrition Facts : Calories 148 calories, Carbohydrate 16 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 4.9 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 24.6 mg, Sugar 9.6 g

PAPAYA AVOCADO SALAD



Papaya Avocado Salad image

Make and share this Papaya Avocado Salad recipe from Food.com.

Provided by Chef Moxy

Categories     < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 head romaine lettuce
1 ripe papaya
1 large avocado, peeled and sliced
1 red onion, sliced
1/4-1/2 cup sugar
1/2 teaspoon dry mustard
2 teaspoons salt
2 tablespoons papaya seeds
1/2 cup white wine vinegar or 1/2 cup tarragon vinegar
1/2 cup salad oil
2 green onions, finely chopped

Steps:

  • Wash and dry lettuc, tear into bite sized pieces place in a salad bowl or platter.
  • Halve and peel Papaya. Scoop out seeds and save 2tbsp. Slice Papaya. Combine dressing ingredients in a blender untill papaya seeds have the appearance of ground pepper. Store dressing in fridge for an hour or 2.
  • Just before serving add papaya avocado and red onion slices to lettuce. Pour dressing over salad and toss.(you will probably have dsg left over).

Nutrition Facts : Calories 455.7, Fat 36.6, SaturatedFat 5.1, Sodium 1184.3, Carbohydrate 33.7, Fiber 9.3, Sugar 20.6, Protein 4.1

PAPAYA, JICAMA, AND AVOCADO SALAD



Papaya, Jicama, and Avocado Salad image

This chunky and crunchy salad is served more as a condiment than a separate course.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 ripe papaya (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch dice
1 jicama (about 1 pound), skinned and cut into 1/2-inch dice
1 Hass avocado (about 12 ounces), ripe but firm
1/4 cup cilantro leaves, coarsely chopped

Steps:

  • In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
  • In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.

PAPAYA AND AVOCADO SALAD



Papaya and Avocado Salad image

Shake up your routine with this colorful, fruit-infused Papaya and Avocado Salad. This better-for-you salad is prepared with fresh fruits and vegetables for a delicious dish, and the deep colors of Papaya and Avocado Salad make it a pleasure to present as well.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pkg. (6 oz.) baby spinach leaves
1 small papaya, sliced
1 avocado, sliced
1 small red onion, thinly sliced
1 nectarine, thinly sliced
1/2 cup KRAFT Lite Zesty Italian Dressing

Steps:

  • Cover platter with spinach.
  • Top with all remaining ingredients except dressing.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 3 g

CHUNKY AVOCADO-PAPAYA SALSA



Chunky Avocado-Papaya Salsa image

This is based on a recipe in Kim Sunée's wonderful new book, "A Mouthful of Stars" (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn't have Asian pears. So I used an apple, and loved it. It's the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I've made them optional.

Provided by Martha Rose Shulman

Categories     salads and dressings, appetizer

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 9

2 medium-size ripe Hass avocados, halved, pitted and cut in small dice
1 small ripe papaya, halved, seeded, peeled and cut in small dice (about 2 cups dice)
1 tart apple, unpeeled, or Asian pear, peeled if desired, cored and cut in small dice
1/4 cup freshly squeezed lime juice
1 fresh red or green serrano chile, seeded and thinly sliced or minced, or more to taste
1/4 cup chopped cilantro
2 tablespoons chopped fresh mint
1/2 small red onion, diced small, soaked for 5 minutes in water to cover, drained and rinsed (optional)
Salt to taste

Steps:

  • Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 4 grams

SIMPLE PAPAYA AVOCADO SALAD



Simple Papaya Avocado Salad image

This recipe is from The Baby Cookbook--Karin Knight. I have been looking at recipes that I can make that I can blend part of it up for my 7 month old twins. My son LOVES avocados. Omit dressing for young children.

Provided by Nyteglori

Categories     Papaya

Time 2m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 papaya
2 avocados
1/4 cup lime juice
1/2 cup olive oil
1/8 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Cube fruit and coat with dressing.
  • Serve on lettuce or spinach or with cottage cheese.

Nutrition Facts : Calories 974.8, Fat 84.5, SaturatedFat 12.1, Sodium 337.7, Carbohydrate 62, Fiber 20.3, Sugar 32.4, Protein 6

GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA



Grilled Lobster Salad with Avocado and Papaya image

Categories     Salad     Leafy Green     Tomato     Backyard BBQ     Dinner     Lunch     Papaya     Lobster     Avocado     Summer     Grill     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 12

2 cups mesquite smoke chips, soaked in water 30 minutes, drained
4 1 3/4-pound live lobsters
9 tablespoons olive oil
1/2 cup orange juice
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño chili
1 tablespoon finely grated lime peel
1 1/2 teaspoons finely grated orange peel
2 avocados, halved, pitted, peeled, cut into 1/2-inch pieces
4 medium tomatoes, seeded, cut into 1/2-inch pieces
1 large papaya, peeled, seeded, cut into 1/2-inch pieces
10 cups mixed baby greens

Steps:

  • Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
  • Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
  • Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
  • Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
  • Toss greens in another large bowl with enough remaining dressing to coat.
  • Divide greens among plates. Spoon lobster mixture atop greens and serve.

PAPAYA AVOCADO SALAD



Papaya Avocado Salad image

Put an exotic spin on your next Healthy Living spinach salad. Just add sliced papayas, avocados and nectarines.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 pkg. (6 oz.) baby spinach leaves
1 papaya, sliced
1 avocado, sliced
1 small red onion, sliced
1 nectarine, thinly sliced
3/4 cup KRAFT Zesty Italian Dressing

Steps:

  • Cover large plate with spinach.
  • Top with next 4 ingredients.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

Tips:

  • Choose ripe papaya and avocado for the best flavor and texture.
  • If you don't have lime juice, you can use lemon juice instead.
  • Add some chopped red onion or scallions for a bit of extra flavor.
  • Feel free to add other fruits or vegetables to the salad, such as tomatoes, mangoes, or cucumber.
  • For a more substantial salad, add some grilled chicken or shrimp.

Conclusion:

This papaya avocado tossed salad is a refreshing, healthy, and delicious dish that's perfect for any occasion. It's easy to make and can be tailored to your own personal preferences. So next time you're looking for a light and flavorful salad, give this recipe a try!

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