Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

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.

This Story Originally Appeared On sunset.com

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Credit: Thayer Allyson Gowdy

Recipe Summary

Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

171 calories; calories from fat 79%; protein 1.3g; fat 15g; saturated fat 2.2g; carbohydrates 9g; fiber 1.4g; sodium 55mg; cholesterol 0mg.
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