Best 5 Avocado And Papaya Salad Recipes

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Indulge in a tropical symphony of flavors with our Avocado and Papaya Salad, a vibrant and refreshing dish that captures the essence of summer. This salad is a delightful blend of textures and tastes, featuring creamy avocado, sweet papaya, crisp cucumber, and a zesty dressing that tantalizes your palate. With a perfect balance of sweet and savory notes, this salad is sure to become a favorite for any occasion. Our collection of recipes offers a variety of ways to enjoy this tropical treat, from a classic Avocado and Papaya Salad to a unique Avocado and Papaya Salsa, and a delightful Avocado and Papaya Smoothie. Each recipe is carefully crafted to highlight the natural flavors of these tropical fruits, making them the perfect choice for a healthy and refreshing meal or snack.

Here are our top 5 tried and tested recipes!

GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA



Grilled Lobster Salad with Avocado and Papaya image

Categories     Salad     Leafy Green     Tomato     Backyard BBQ     Dinner     Lunch     Papaya     Lobster     Avocado     Summer     Grill     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 12

2 cups mesquite smoke chips, soaked in water 30 minutes, drained
4 1 3/4-pound live lobsters
9 tablespoons olive oil
1/2 cup orange juice
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño chili
1 tablespoon finely grated lime peel
1 1/2 teaspoons finely grated orange peel
2 avocados, halved, pitted, peeled, cut into 1/2-inch pieces
4 medium tomatoes, seeded, cut into 1/2-inch pieces
1 large papaya, peeled, seeded, cut into 1/2-inch pieces
10 cups mixed baby greens

Steps:

  • Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
  • Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
  • Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
  • Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
  • Toss greens in another large bowl with enough remaining dressing to coat.
  • Divide greens among plates. Spoon lobster mixture atop greens and serve.

AVOCADO AND PAPAYA SALAD



Avocado and Papaya Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 avocados, peeled, halved, and pitted
2 papayas, peeled, halved, and seeded
1 lime, zested and juiced
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/4 cup extra-virgin olive oil

Steps:

  • Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
  • In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

AVOCADO, PAPAYA, AND PINK GRAPEFRUIT SALAD WITH MAPLE DRESSING



Avocado, Papaya, and Pink Grapefruit Salad with Maple Dressing image

This tasty recipe for avocado, papaya, and pink grapefruit salad with maple dressing comes from "In Great Taste," by Evelyn Lauder.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 pink grapefruits
1 medium papaya
2 firm, ripe avocados, cut in half, pitted, and peeled
Juice of 1 lemon
2 tablespoons pure maple syrup
Juice of 3 limes
Freshly ground pink peppercorns, (optional)

Steps:

  • Remove peel and pith from the grapefruit using a sharp paring knife. Carefully cut between membranes to remove segments, and place in a medium bowl. Peel the papaya, cut in half, and remove seeds. Slice into pieces about 2 1/2 inches by 1/2 inch thick. Add to the bowl, and toss to combine.
  • Slice the avocados lengthwise into 1/2-inch slices and pour the lemon juice over them. Add to the fruit mixture.
  • In a small saucepan, warm the maple syrup and lime juice, whisking to combine; set aside to cool.
  • Toss the fruits together, and drizzle with the dressing. Serve seasoned with pink pepper, if desired.

PAPAYA, JICAMA, AND AVOCADO SALAD



Papaya, Jicama, and Avocado Salad image

This chunky and crunchy salad is served more as a condiment than a separate course.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 ripe papaya (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch dice
1 jicama (about 1 pound), skinned and cut into 1/2-inch dice
1 Hass avocado (about 12 ounces), ripe but firm
1/4 cup cilantro leaves, coarsely chopped

Steps:

  • In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
  • In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.

SEARED SHRIMP SALAD WITH AVOCADO, PAPAYA AND GRAPEFRUIT



SEARED SHRIMP SALAD WITH AVOCADO, PAPAYA AND GRAPEFRUIT image

Categories     Salad     Shellfish     Quick & Easy     Healthy

Yield 4 servings

Number Of Ingredients 22

Shrimp:
1 TBL low-sodium soy sauce
1 tsp grated peeled fresh ginger
1 garlic clove, minced
pinch sugar
pinch dried red pepper flakes
24 raw large shrimp, peeled and deveined, tails left intact
Sesame-Ginger Dressing:
2 TBL fresh lemon juice
2 TBL rice vinegar
1 TBL beaten egg
1 tsp grated peeled ginger
1 garlic clove, minced
1/2 c olive oil
1 tsp oriental sesame oil
salt
1 TBL snipped fresh chives
Salad:
8 c mesclun (assorted salad greens, e.g., curly endive, radicchio, arugula, etc.)
1 large ripe avocado
1 papaya, halved, seeded, peeled, each half cut into 8 thin wedges
1 large grapefruit, peeled, white pith removed, cut between membranes into sections

Steps:

  • For shrimp: Combine soy sauce, ginger, garlic, sugar, and red pepper flakes in shallow bowl. Add shrimp, toss to coat. Cover and refrigerate 1 hour. For dressing: Combine lemon juice, vinegar, beaten egg, ginger and garlic in blender or processor and blend. With machine running, add olive oil through top in thin, steady stream and blend until dressing is emulsified and smooth. Mix in sesame oil. Season with salt. Transfer to small bowl. Stir in chives. Taste and adjust seasoning. Heat heavy large nonstick skillet over medium heat. Add shrimp and cook until lightly browned, about 2 minutes. Turn and sear other side, about 1 minute. Cover and keep warm. For salad: Toss greens with enough dressing to coat lightly. Mound in center of 4 large plates. Halve, pit, and peel avocado. Cut each half lengthwise into 8 slices. Arrange avocado and papaya atop greens, alternating in pinwheel design. Arrange 6 shrimp in overlapping cluster in center of each salad; drizzle shrimp lightly with dressing. Arrange grapefruit sections around rims of plates. Serve, passing remaining dressing separately.

Tips:

  • Choose ripe avocados and papayas. Unripe fruits will not have the same creamy texture or sweet flavor.
  • Use fresh lime juice. Bottled lime juice can be used in a pinch, but fresh lime juice will give your salad a brighter flavor.
  • Don't overdress the salad. A little bit of dressing goes a long way.
  • Serve the salad immediately. This salad is best enjoyed fresh. If you need to make it ahead of time, store the dressing and salad separately and combine them just before serving.

Conclusion:

This avocado and papaya salad is a refreshing and flavorful side dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you like it spicy, sweet, or tangy, this salad is sure to please everyone at your table. So next time you're looking for a healthy and delicious salad, give this avocado and papaya salad a try. You won't be disappointed!

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