The sweet, unique flavors of papaya have an exotic undertone that makes them ideal for the warm sunshine of summertime. As a timely benefit, papayas peak in the early summer, so be sure to pick some up next time you’re at the market!
Papayas are complex enough to eat alone, a perfect complement to a fresh fruit salad, or you can get creative and incorporate them into a sweet and savory dish, like this palatable papaya salad.
This recipe, by IIN graduate Brittany Mullins, is fresh and flavorful, with easy adjustments to suit your taste buds. Add shrimp or tofu to boost the protein, and serve it up as an entrée!
Thai Green Papaya Salad
- 1 green papaya
- 1/2 cup peanuts (Brittany uses habanero *spiced peanuts)
- 1-2 cups bean sprouts
- 1 carrot
- 1 cup of grape tomatoes
- 1/2 cup fresh basil, roughly chopped if leaves are large
- 1/2 tsp. tamari sauce
- 2 Tbsp. olive oil
- 1 Tbsp. fish sauce (if vegetarian, omit, or use vegetarian fish sauce)
- 1 Tbsp. lime juice
- 1 Tbsp. lemon juice
- 1 tsp. agave nectar
- For the dressing - mix all ingredients together in a bowl and set it aside.
- Peel and slice the papaya in half, removing all the seeds.
- Grate the papaya (or use a spirilizer), and place in a large bowl.
- Thinly slice the carrot or use a potato peeler to create peels.
- Half the tomatoes.
- Add carrot, sliced tomatoes, bean sprouts, and basil to the papaya.
- Pour on the dressing, tossing to combine.
- Add peanuts (you can either leave them whole, or roughly chop them).
*This dish is usually made spicy, so if you like spicy foods, but don’t have spiced peanuts, try adding a red chili pepper.
For more recipes from Brittany, visit her website or connect on Twitter!