Papaya, Avocado and Jerusalem Artichoke salad
-Recipe from Yamuna mataji
The creaminess of papaya and avocado and crispness of Jerusalem
artichokes are pleasantly set off by the sweetish coriander-lime
vinaigrette. You may prefer mango instead of papaya, or celeriac
instead of Jerusalem artichokes. Also called sun chokes, the peeled
Jerusalem artichokes may be blanched before use or left raw, depending
on your preference. This light salad goes well on any menu from lunch
to late supper.
Preparation time (after assembling ingredients): 15 minutes
3 table spoons (45 ml) maple syrup or honey
¼ cup (60 ml) lime juice
1/3 cup (80 ml) olive oil or a mixture of two parts almond oil to three parts sunflower oil
½ teaspoon (2 ml) salt
¼ teaspoon (1 ml) yellow mustard powder
¼ teaspoon (1 ml) freshly ground pepper
3 table spoons (45 ml) chopped fresh coriander
1 medium-sized papaya (about 2 ½ pounds/1.5 kg),
Peeled, halved lengthwise, seeded, sliced crosswise into 1/3 –inch (1 cm) slices and sprinkled with lemon juice
2 medium-sized ripe avocados, peeled, seeded, cut into ½ -inch (1.5 cm) cubes and sprinkled with lemon juice
4 Jerusalem artichokes, peeled, cut lengthwise into
Julienne and sprinkled with lemon juice
Combine the sweetener, lime juice, oil, salt, mustard, pepper and
coriander in a bowl and whisk until creamy.
Arrange the salad decoratively on a platter or individual plates;
for example, overlap papaya slices around the edges, mound the avocado
in the center and sprinkle the julienne artichokes between the two.
Pour on the salad dressing and serve at once.