Papaya and Avocado Salads with Hawaiian Vanilla Vinaigrette

Papaya and Avocado Salads with Hawaiian Vanilla VinaigretteRecipe
Photo: Thayer Allyson Gowdy
Time: 30 minutes, plus macerating time. These delicately floral, fruity salads are built on individual lettuce leaves, making them easy to pick up and eat.


Serves 12

Recipe from


Nutritional Information

Calories 171
Caloriesfromfat 79 %
Protein 1.3 g
Fat 15 g
Satfat 2.2 g
Carbohydrate 9 g
Fiber 1.4 g
Sodium 55 mg
Cholesterol 0.0 mg


6 tablespoons Champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon sugar
1 Hawaiian (or other) vanilla bean*
24 medium-size butter lettuce leaves (from about 3 heads)
2 papayas, peeled and sliced
2 large avocados, peeled and sliced


1. In a small bowl, whisk together vinegar, oil, salt, and sugar. Cut vanilla bean in half lengthwise, scrape seeds from one half with the back of a paring knife, and add seeds and scraped pod to vinaigrette (reserve other half of pod for another use). Set aside at room temperature for at least 1 hour to let the vanilla flavor develop.

2. Arrange lettuce leaves on a large platter in a single layer. On each leaf, lay 1 or 2 slices of papaya and 1 or 2 slices of avocado. Drizzle vinaigrette over salad.

*Available at gourmet grocery stores and from

Make ahead: Mix vinaigrette up to 1 day ahead and chill.

Note: Nutritional analysis is per serving.