You can make the dressing ahead of time and store in a jar in the fridge for up to 4 days
Main
2 Ripe Avocados, Sliced
1 Ripe Papaya, cubed
1 Ripe Mango, Chopped
30 g Coriander Leaves
150 g Cherry or Plum Tomatoes, Cut in halves
½ Small Red Onion, Sliced Finely
½ Cucumber, Cut into half moons
75 g Salted Roasted Peanuts, For Garnishing
Dressing
2 ½ cm Piece of Ginger Root, Grated
1 tbsp Rice Vinegar or Cider Vinegar
1 ½ tbsp Extra-Virgin Olive Oil
1 tbsp Lemon Juice
½ tsp Cayenne Pepper
½ tsp Wholegrain / Dijon mustard (optional)
How do we do this
1
Mix all the salad ingredients together in a bowl or place on a platter, reserving a little coriander for garnishing
2
Mix all the dressing ingredients together and drizzle over the salad
3
Scatter the peanuts and remaining coriander on top
Ingredients
Main
2 Ripe Avocados, Sliced
1 Ripe Papaya, cubed
1 Ripe Mango, Chopped
30 g Coriander Leaves
150 g Cherry or Plum Tomatoes, Cut in halves
½ Small Red Onion, Sliced Finely
½ Cucumber, Cut into half moons
75 g Salted Roasted Peanuts, For Garnishing
Dressing
2 ½ cm Piece of Ginger Root, Grated
1 tbsp Rice Vinegar or Cider Vinegar
1 ½ tbsp Extra-Virgin Olive Oil
1 tbsp Lemon Juice
½ tsp Cayenne Pepper
½ tsp Wholegrain / Dijon mustard (optional)
Directions
How do we do this
1
Mix all the salad ingredients together in a bowl or place on a platter, reserving a little coriander for garnishing
2
Mix all the dressing ingredients together and drizzle over the salad
3
Scatter the peanuts and remaining coriander on top