- Yield: 6 servings
- Prep Time: 20 minutes
Papaya and SlimCado Floribbean Salad
This colorful tropical salad brings together the flavors of both Florida and the Caribbean in a sweet and tart first course.
Ingredients
- 1 11 oz. can corn kernels
- 1 16 oz. can black beans o1 16 oz. can either red beans or black beans
- 1 chayote
- 2 Florida starfruit
- 1 Solo papaya
- 1 SlimCado avocado
- 1 lime
- 5 oz. jar pitted black olives, chopped
- 1/2 cup red onion, diced
- 1" fresh ginger, about 1 tbs grated
- 4 tbs extra-virgin olive oil
- 1 tsp balsamic vinegar
- 1 tbs cilantro, chopped
Instructions
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Drain the corn kernels and beans. Rinse with cold water.
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Slice the chayote into julienne strips.
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Chop the starfruit into medium-sized pieces.
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Peel, take out the seeds and chop the Solo papaya into medium-sized pieces.
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Cut a SlimCado avocado in half, take out the seed, scoop the flesh out and chop into medium-sized pieces.
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In a large bowl add the juice of one lime.
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To the bowl, add the corn, beans, fruit, olives and red onion to combine. Cover the surface tightly with plastic wrap and refrigerate for at least 2 hours.
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With a vegetable peeler, take the skin off of 1" of a ginger hand. Break off the piece and remove any remaining skin. Grate into a small bowl.
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Add the olive oil, balsamic vinegar, and cilantro to the small bowl and whisk to combine. Refrigerate until ready to serve.
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Pour the contents of the small bowl over the large bowl's salad mixture and toss. Serve immediately.