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Tomato Papaya Salad

Written By Pam Brandon and Anne-Marie Denicole On January 21, 2013

Papaya saladAh, for the divas, the New Year starts out with lots of promises – and lots of salads. But we don’t always start with lettuce, sometimes a sunny bowl the color of the tropics can be more satisfying. 

This super-easy salad combines sweet-tart papaya with juicy tomatoes, both in season in Florida.  The buttery texture of the papaya mingles with the ripe tomato, both rich in antioxidants and vitamins, especially vitamin C. 

With nothing more than a splash of olive oil and balsamic vinegar, this chic and easy duo is dressed for slimming success.    

Tomato Papaya Salad

Serves 2

1 cup chopped tomato

1 cup chopped ripe papaya

3 to 4 cloves garlic, finely chopped

1/4 cup diced sweet red onion

2 tablespoons extra-virgin olive oil 

2 tablespoons balsamic vinegar

Coarse salt, to taste

  1. Gently toss tomato, papaya, garlic, and onion in a medium bowl. 
  2. Drizzle with olive oil and vinegar; season to taste with salt.  

Diva confession: Choose papayas that are mostly yellow, that yield to gentle pressure and have a pleasant perfume. They shouldn’t be too soft or mushy, and avoid fruit with rotten spots. Papayas will ripen at room temperatures, but not if they are completely green or hard.

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