Papaya and avocado salad

This refreshing salad with a hint of spice will convert anyone wary of mixing fruit with raw vegetables. Starting with a base of crisp lettuce, slices of orange or yellow capsicum are layered with avocado and papaya. Toasted pepitas add protein and crunch.

Papaya and avocado salad
Reader's Digest


  • 1 cos lettuce heart, about 170 g
  • 2 spring onions, thinly sliced
  • 1 large orange or yellow capsicum, quartered and seeded
  • 1 large avocado, about 200 g
  • 1 large papaya, about 500 g
  • 1/3 cup (50g) pepitas (pumpkin seeds)

Spicy dressing

  • juice of 1 lime
  • 3 tablespoons extra virgin olive oil
  • good pinch of paprika
  • good pinch of ground cumin
  • 1 teaspoon light soft brown sugar


  1. Shred the lettuce leaves and put them in a large shallow dish or 4 individual dishes. Sprinkle the spring onions over the lettuce.
  2. Cut the capsicum quarters across into thin strips and arrange them in the dish. 
  3. Halve, stone and peel the avocado, and cut into 5 mm slices across the width. 
  4. Peel, halve and seed the papaya, and cut into 5 mm slices across the width.
  5. Scatter the avocado and papaya slices over the capsicum strips.
  6. Whisk all the dressing ingredients together and pour over the salad.
  7. Heat a small heavy saucepan, add the pepitas and toss them in the pan to toast them lightly. 
  8. Sprinkle the seeds over the salad.

Serves 4
Preparation: 12 minutes

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