Avocado, Papaya & Mango Salad with Ginger Dressing
by Dom Hardy | Apr 27, 2022
You can make the dressing ahead of time and store in a jar in the fridge for up to 4 days
Yields 6 Servings Quarter (1.5 Servings) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsTotal Time 20 mins
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
Avocado, Papaya & Mango Salad with Ginger Dressing