Name: Avocado Papaya Salad
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 6 servings
Cuisine: african
Ingredients: 1 null papaya (ripe, deseeded, peeled and chopped); 1 null mango (ripe, stoned, peeled and chopped); 2 null avocado (ripe, stoned, peeled and sliced); 150 g cherry tomatoes (halved); 0.5 null red onion (small, finely sliced); 0.5 null cucumber (deseeded and sliced into half moons); 31 g fresh coriander (leaves torn); 75 g roasted peanuts (salted, roughly chopped, for garnish); 2.5 cm fresh ginger root (grated); 0.5 tsp cayenne pepper; 0.5 tsp wholegrain mustard (optional); 1.5 tbsp extra-virgin olive oil; 1 tbsp lemon juice; 1 tbsp rice vinegar (can substitute with cider vinegar)

Instructions

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1

In a small screw-top jar, whisk together the fresh ginger root (2.5 cm), cayenne pepper (0.5 tsp), wholegrain mustard (0.5 tsp), extra-virgin olive oil (1.5 tbsp), lemon juice (1 tbsp), and rice vinegar (1 tbsp). Season to taste, seal the lid, and shake vigorously until emulsified.
2

Place the prepared papaya (1), mango (1), avocado (2), cherry tomatoes (150 g), red onion (0.5), and cucumber (0.5) in a large bowl. Drizzle with the dressing and most of the fresh coriander (31 g), reserving some for garnish. Gently toss, then transfer to a serving plate and scatter with roasted peanuts (75 g) and the remaining coriander.