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
Serves: 4

3 table spoons (45 ml) maple syrup or honey
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
teaspoon (2 ml) salt
teaspoon (1 ml) yellow mustard powder
teaspoon (1 ml) freshly ground pepper
3 table spoons (45 ml) chopped fresh coriander
1 medium-sized papaya (about 2 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 -inch (1.5 cm) cubes and sprinkled with lemon juice
4 Jerusalem artichokes, peeled, cut lengthwise into
   Julienne and sprinkled with lemon juice

1.    Combine the sweetener, lime juice, oil, salt, mustard, pepper and coriander in a bowl and whisk until creamy.
2.    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.