It’s getting hot here in the desert, and we have many months of high temperatures ahead of us. It feels good to move into the lighter faire of fresh fruits and vegetables when the weather warms–wonderful, juicy sustenance, but grounded with a drizzle of rich oil and soaked and dehydrated seeds.
Here’s an easy, fresh and nutritious salad that will be a light meal on its own, a perfect side to grilled fish or chicken, or paired with an assorted raw cheese plate. It is rich in digestion-supporting enzymes, thanks in large part to the Hawaiian papaya. Included is sliced avocado–it’s mellow butteriness is like a soft pillow to the gentle sweetness of the papaya. Topped with soaked and dehydrated pumpkin seeds and raw walnut oil, these simple ingredients will surprisingly deliver on sustained energy until your next meal. Seasoned only with fresh lime juice, coarsely-ground sea salt and a dash of cayenne pepper, it is a flavor profile that puts me in a Mexico state of mind.
Avocado and Papaya Salad
- 2 cups fresh Green Leaf Lettuce or Bibb Lettuce, roughly chopped and divided to 2 bowls
- 1 ripe Avocado, cut into 1/2″ slices, divided
- 1 cup ripe Papaya, cut into 1/2″ slices, divided
- 1/4-1/2 cup Raw Pumpkin Seeds (preferably soaked and dehydrated), divided
- 1 Lime, sliced and divided
- 1/4 cup raw Walnut Oil (Extra Virgin Olive Oil will do, as well), divided
- Cayenne Pepper
- Coarsely ground Sea Salt
Divide the lettuce between two bowls. Top each with the avocado and papaya slices and sprinkle over the pumpkin seeds. Drizzle with walnut oil and top with sea salt and a dash of cayenne pepper. Serve with fresh lime wedges and enjoy immediately.