Papaya Avocado Salad

Gotta’ do this salad at least once when papayas are in season!!


  • Romain lettuce
  • Papaya (papayas are ripe when they turn yellow.  Mostly green in the stores but will ripen on counter.)
  • Avocado, not too soft
  • 1/3 c red onion, chopped fine
  • 1/4 – 1/2 c sugar
  • 1/2 tsp dry mustard (spice section)
  • 1 – 2 tsp salt
  • 2 tbsp papaya seeds
  • 1/2 c white wine vinegar or tarragon vinegar (I like tarragon best)
  • 1/2 c vegetable oil
  • 2 green onions, chopped fine


  1. Cut up romaine lettuce into bite size pieces, as much as you need. Put in fridge or ziplock till ready to serve.
  2. Halve the papaya.  Scoop out 2 tbsp of seeds and put in blender.  Discard remaining seeds, peel, and cut papaya into bite size pieces. Put in bowl in fridge till ready to serve.
  3. Cut up red onion.  Put in bowl in fridge till ready to serve,
  4. Put sugar, mustard, salt, vinegar and salad oil in blender and mix until papaya seeds are about the size of ground pepper.
  5. Cut up green onion.  Add to salad dressing and store in fridge until ready to serve.
  6. Dressing makes LOTS so there will be left overs. (Yay!…salad again next day.)
  7. Cut up avocado into bite size pieces when ready to serve salad.
  8. When ready to serve, put salad ingredients together and toss gently with dressing.  Don’t add too much dressing.

Thanks to ACES – Best of Bridge for the recipe!

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