- 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.
- 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
Drain the corn kernels and beans. Rinse with cold water.
Slice the chayote into julienne strips.
Chop the starfruit into medium-sized pieces.
Peel, take out the seeds and chop the Solo papaya into medium-sized pieces.
Cut a SlimCado avocado in half, take out the seed, scoop the flesh out and chop into medium-sized pieces.
In a large bowl add the juice of one lime.
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.
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.
Add the olive oil, balsamic vinegar, and cilantro to the small bowl and whisk to combine. Refrigerate until ready to serve.
Pour the contents of the small bowl over the large bowl's salad mixture and toss. Serve immediately.