Papaya Ginger Salad

Yield: 2-3 Servings


1 large Maridol papaya, cubed or available papaya, to equal 4 cups (Be sure the papaya is quite firm and not mushy)

2 Tbsp chopped fresh ginger (less if like less spicy)

2 Tbsp Flying Olive Serrano Honey Specialty Vinegar

2 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

1 Tbsp honey or light brown sugar

¼ tsp ground cinnamon

¼ tsp ground cumin

1 ½ tsp Flying Olive Lemongrass Mint or Honey Ginger Balsamic Vinegar

¼ tsp Salts-of-The-Earth* Xocolatl or Hot Coffee sea salt or sea salt of choice

2 tsp fresh lime juice (bottled ok but not as goodl)

2-3 Tbsp shelled pepitas (pumpkin seeds), toasted

Chopped cilantro to garnish, if desired


Cube the papaya and set aside. Place ginger in a food processor and chop until fine. Scrape down the edges. Add Flying Olive Serrano Honey Vinegar, Flying Olive Persian Lime Extra Virgin Olive Oil, honey/ brown sugar, cinnamon, cumin, Flying Olive Lemongrass Mint Balsamic Vinegar, salt, and lime juice. Stir until well blended, scraping sides as necessary. Add part of the dressing to the papaya cubes and toss. Add more dressing as needed.

To serve, place a scoop of papaya salad on a plate. Sprinkle with toasted pumpkin seeds and sprinkle with the cilantro, if desired.

Submitted by Barb L.

* Available in the Eastgate Store