New Experiences and Papaya & Avocado Salad

I know it sounds like a really weird combination but its actually quite refreshing. The creamy avocado provides the perfect balance for the sweetness of the papaya. For a final kick, tear some fresh basil leaves on top (mint would probably be good too), sprinkle on some kosher salt and give it a squirt of lime. The flavor is bright, refreshing, sweet and salty and the colors are absolutely brilliant on the plate. I got the idea from the February issue of Martha Stewart Living, but we adapted this slightly to suit our tastes. And its so easy to make that we seem to be putting a plate together almost every night.

I know most of you are experiencing a deep freeze right now and this might not sound too appealing, but if you’re looking for a way to bring some sunshine to your world (and your mouth), this is an easy way to do it. Not to mention the great nutritional benefits: avocados are a good source of healthy monounsaturated fats, potassium and other nutrients, while papaya is rich in Vitamin C, folate and potassium. And lets not forget they’re delicious.

1 large, ripe papaya

2 ripe haas avocados

3 – 4 fresh basil leaves, torn to bite size

Fresh lemon juice from 1/2 a lemon

Kosher salt to taste

Cut papaya in half lengthwise, scoop out and discard the seeds. Slice each half of the papaya widthwise into 1/2 inch wide half-moon shaped pieces. Use a paring knife to cut the skin from each slice.

Next, slice each avocado in half lengthwise; remove and discard the pit. Using a paring knife, score slices 1/2 inch lengthwise slices all the way through the flesh of the avocado, but do not pierce the outer skin. Use a large spoon to carefully scoop the avocado flesh from the skin and separate the individual slices.

Divide papaya and avocado slices into four portions and arrange on four individual plates. Squeeze fresh lemon juice over each plate, sprinkle with salt to taste and dot with basil pieces. Serve immediately.