Papaya and Avocado Salads with Hawaiian Vanilla Vinaigrette

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.

Yield:

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

Ingredients

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

Preparation

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 hawaiianvanilla.com

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

Note: Nutritional analysis is per serving.

Note:

June 2009