Papaya Avocado Salad with Coconut Dressing
Ingredients
For the Base:
- Kale (or any greens of choice)
- ¼ papaya, sliced
- ½ avocado, sliced
- 1 tomato, chopped
For the Toppings:
- ¼ cup toasted cashews
- 1 tbsp shredded coconut
- 1 tsp hemp seeds
For the Orange-Coconut-Ginger Dressing (makes enough for 3 servings):
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp orange juice
- 3 tbsp Mementa's Organic Coconut Milk
- 1-inch ginger, grated
- Salt to taste
Instructions
Toast the Cashews:
1. If starting with raw cashews, toast them over medium heat in a dry pan until golden brown. Set aside to cool.
Prepare the Dressing
2. In a small bowl, whisk together olive oil, apple cider vinegar, orange juice, Mementa's Coconut Milk, grated ginger, and a pinch of salt. Adjust salt to taste.
Assemble the Salad:
3. Begin with a bed of greens as the base.
4. Layer on the papaya slices, tomato, and avocado.
Add the Toppings:
5. Sprinkle the toasted cashews, shredded coconut, and hemp seeds over the salad.
Finish with the Dressing:
6. Drizzle the Orange-Coconut-Ginger Dressing evenly over the salad. Toss gently to combine.
Plate the salad and serve immediately. Dig in and savor this refreshing and tropical creation!
