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.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 12%
  • Protein: 1.9g
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Carbohydrate: 13g
  • Fiber: 2g
  • Sodium: 21mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. In the center of a wide, shallow bowl, mound papayas, surround with watercress, and arrange onion slices on top.
  2. 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.
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