Papaya-Watercress Salad

Notes: Ellie Stepo of Kailua, Hawaii, uses local fruit to make this colorful salad. If desired, reserve some of the peppery seeds from the papayas to use in the dressing.
Makes 6 servings


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3 cups diced (about 3/4 in.) peeled, seeded firm-ripe papayas (about 1 lb. total)
5 cups (about 1/2 lb.) watercress sprigs, rinsed and crisped
1/2 cup thinly sliced sweet onion such as Maui, Walla Walla, or Vidalia
1/4 cup white or red balsamic vinegar
1 tablespoon honey
1 tablespoon poppy seed or papaya seeds
2 tablespoons minced fresh mint leaves
1/2 teaspoon ground coriander


1. In the center of a wide, shallow bowl, mound papayas, surround with watercress, and arrange onion slices on top.

2. In a small bowl, mix vinegar, honey, poppy seed, mint, and coriander; pour over papaya salad. To serve, mix gently and add salt to taste.

Created date

October 2003

Nutritional Information

Calories 60
Caloriesfromfat 12 %
Protein 1.9 g
Fat 0.8 g
Satfat 0.1 g
Carbohydrate 13 g
Fiber 2 g
Sodium 21 mg
Cholesterol 0.0 mg