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Papaya-Watercress Salad

Yield Makes 6 servings
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.


  • 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
  • Salt

Nutrition 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

How to Make It

  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.