Some salads are built around complicated dressings or long lists of ingredients. This isn’t one of them. Here, a handful of good ingredients do almost all of the work, leaving you with a salad that feels fresh, balanced and effortlessly put together.
Ripe papaya is what gives this recipe its character. Its mellow sweetness sits beautifully against peppery rocket, tender spinach and creamy avocado, while a simple ginger, lime and Dijon dressing adds just enough freshness to bring everything into balance. Nothing competes for attention, and every ingredient has a reason for being there.
It is the sort of salad you will find yourself making throughout the warmer months. Light enough for lunch, generous enough to share and quick enough to throw together at the last minute.
Ingredients Used
THE SALAD
- Papaya. The star of the salad. It needs to be properly ripe, fragrant and yielding slightly when pressed. Underripe papaya is starchy and flavourless, so it is worth waiting for the right one.
- Avocado. Slice it thinly so it folds gently through the salad rather than sitting in large chunks. Ripe enough to be creamy but firm enough to hold its shape.
- Baby spinach. Soft and mild, it forms the base of the salad and absorbs the dressing well without wilting immediately.
- Pea shoots. Delicate and slightly sweet, they add a freshness that works particularly well alongside the papaya.
- Rocket. Peppery and assertive, it balances the sweetness of the fruit and keeps the salad from feeling one-dimensional.
- Roasted pumpkin seeds. Scattered over at the end for crunch and a subtle nuttiness that runs through every bite.
- Fresh parsley. Roughly chopped and tossed through for a herby freshness that complements the mint in the dressing.
THE DRESSING
- Olive oil. The base of the dressing. Use one with a flavour you enjoy since it is not cooked.
- Lime juice. Sharp and citrusy, it lifts the dressing and balances the sweetness of the papaya.
- Dijon mustard. Adds a subtle sharpness and helps the dressing emulsify into something cohesive rather than oily.
- Fresh ginger. Grated finely so it disperses evenly through the dressing rather than coming through in sharp pieces.
- Fresh mint. Chopped and stirred through for a cool, fragrant note that lifts the whole dressing.
- Salt and black pepper. To taste. Season the dressing well before it goes on the salad.
How To Make It
Prepare the fruit first. Peel the papaya, halve it lengthways and scoop out the seeds, then cut the flesh into cubes. Set aside. Slice the avocado just before assembling. It holds its colour and shape far better this way than if it sits cut and waiting.
Make the dressing. Whisk together the olive oil, lime juice, Dijon mustard, grated ginger, chopped mint, salt and pepper until smooth and well combined. Taste before it goes anywhere near the salad. It should be sharp, lightly spiced and punchy with lime.
Assemble and dress. Put the spinach, pea shoots, rocket and parsley into a large bowl. Add the papaya and avocado, pour over the dressing and fold everything together very gently. Both the papaya and avocado are delicate, so fold just enough to coat everything evenly. Scatter the pumpkin seeds over the top and serve immediately.
Helpful Tips and Tricks
- Start with a ripe papaya. A ripe papaya should smell fragrant and yield slightly when gently pressed. If it still feels firm, leave it at room temperature for another day or two before making the salad.
- Dry the leaves well. Any excess water left on the spinach or rocket will dilute the dressing. A salad spinner is ideal, but a clean tea towel works just as well.
- Keep the avocado until the end. Slice the avocado just before assembling the salad. It keeps its colour and shape much better this way.
- Fold, do not stir. The papaya and avocado are delicate. Folding the salad gently coats everything in the dressing without breaking the fruit apart.
Q: How do I know when a papaya is ripe?
A: A ripe papaya should have mostly yellow or orange skin, feel slightly soft when gently pressed and smell sweet and fragrant. The flesh should be deep orange, juicy and tender.
Q: Can I use mango instead of papaya?
A: Yes. Mango makes a lovely alternative and works with the same dressing, although the finished salad will be sweeter and slightly richer. Papaya has a more delicate sweetness that lets the peppery greens come through a little more clearly.
Q: Can I use different salad leaves?
A: Yes. Watercress, lamb’s lettuce or little gem lettuce all work well. The combination of spinach and rocket gives a balance of mild and peppery flavours, but the salad is flexible enough to work with whatever greens you have.
Q: Can I prepare this in advance?
A: You can prepare the dressing and wash the salad leaves ahead of time, but slice the papaya and avocado and dress the salad just before serving for the freshest flavour and texture.
Q: What can I serve it with?
A: This salad pairs beautifully with grilled halloumi, roasted vegetables, barbecued fish or warm crusty bread. It also makes a satisfying light lunch on its own.
Looking for more summer salads?? Here are few of our favourites
Summer Melon Salad With Cucumber and Feta
Crispy Lettuce and Parmesan Salad
Strawberry and Lettuce Salad with Citrus Vinaigrette
If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.
Ingredients
The salad
The dressing
method
(2 tbsp olive oil, 1 tbsp lime juice, ½ tsp Dijon mustard, 1-inch piece ginger, grated, 1 tbsp chopped fresh mint, salt and black pepper)
(1 small ripe papaya, 1 ripe avocado)
(50g baby spinach, 50g pea shoots, 50g rocket leaves, 2 tbsp roughly chopped parsley, prepared papaya, prepared avocado, prepared dressing)
(2 tbsp roasted pumpkin seeds)