Colorful Salad with Avocado and Papaya

Summary

Ingredients

• 1 small cucumber (s), green, slim, seedless
• 60 g carrot (s)
• 2 medium tomato (s), fully ripe
• 250 g avocado (s), ripe, weihed after peelin
• 250 g papayas, ripe, weihed after peelin
• 0.5 ½ medium onion (s), brown
• 2 small chilli pepper (s), green
• 2 tablespoon celery leaves, fresh

For the dressing:

• 2 tablespoon red wine vinegar
• 4 tablespoon extra virgin olive oil
• 6 tablespoon orange juice
• 1 teaspoon, heaped chicken broth, grained
• 0.5 teaspoon ½ black pepper from the mill
• 0.5 teaspoon ½ mace powder, possibly fresh
• 1 teaspoon sugar
• 4 medium garlic clove (s)
• 1 tablespoon, heaped ricotta
• 2 tablespoon, heaped yogurt
• 40 g avocado (s), ripe, weihed after peelin
• 60 g papaya, ripe, weihed after peelin

Also:

• salt
• red wine vinegar

To garnish:

• 2 egg (s), hard-boiled, possibly
• Dill, fresher
• Flowers and leaves

Print Recipe Pin Recipe

Instructions

1. Wash all vegetables and fruits that are not peeled. Hard boil the optional eggs, peel and cut in half lengthways.
2. Cut the cucumber at both ends and slice it into approx. 4 mm thick slices. Peel and roughly grate the carrot.
3. Wash the tomatoes, remove the stem, quarter lengthways, remove the green stem and cut in half crosswise.
4. Halve the avocado lengthways around the core on a cutting board. Remove the brown-white core and the brown core skin. Slightly scratch the outer skin and peel it off. Remove imperfections etc. Cut the pulp into approx. 1 cm pieces and use the weight for salad and dressing.
5. Cut a slice crosswise from a large papaya, peel and core, and cut the pulp into pieces approx. 1 cm in size and use the weight for salad and dressing.
6. Halve the onion lengthways, cap one half at both ends, peel and roughly cut into small pieces. Cut the small, green chillies crosswise into thin slices, leave the grains in place, discard the stem. Pluck the celery leaves from the stalks and chop them into small pieces.
7. Place all prepared ingredients in a large bowl to mix. This mixture can wait 1-2 hours covered in the refrigerator for the crowning glory.
8. Cut the garlic cloves at both ends, peel them as much as possible and squeeze them with a garlic press. Briefly coarsely puree together with all the other ingredients for the sauce in the blender. Season the dressing with salt and red wine vinegar.
9. Spread the salad on the serving plates, garnish and serve with a bowl of dressing.

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