Papaya and Greens Salad With Creamy Mexican Dressing
- 1 cup silken tofu
- 1/2 jalapeño, roughly chopped or whole, depending on how spicy you want it to be
- 4 tablespoons lemon or lime juice
- 1/2 cup packed cilantro leaves
- 1/2 teaspoon sea salt
- 1 garlic clove
- 1 teaspoon agave syrup or honey
- 1/2 cup of extra virgin olive oil
- 1 cup chopped papaya (peeled and seeded)
- 1/4 toasted pepitas (toasted pumpkin seeds)
- 5 (about) cups of greens, lettuce or mixed greens
- Blend the tofu, jalapeño, lemon juice, cilantro leaves, salt, garlic clove, and honey until well integrated.
- Add the olive oil and keep blending until fully integrated and creamy. Taste for seasoning, add more salt or agave nectar if you feel it needs some adjusting.
- Arrange the greens in individual bowls and top with the papaya chunks and toasted pepita seeds (pumpkin seeds).
- Drizzle the dressing over the salad.
Who would have thought of finding Papaya in a salad? I promise, it’s delicious! I hope you will try this recipe with greens, toasted pumpkin seeds, and creamy Mexican dressing. It is refreshing, flavorful, and, I must warn you, addictive. Papaya is a tropical fruit full of super powers: Its antioxidents helps promote health in many different areas of the body, but basically it protects against heart disease, improves the function of our digestive systems, and acts as an anti-inflammatory. On top of all that, it tastes delicious. Papaya is a great addition to drinks, smoothies, or salads, like this one.
Mexico is one of the largest papaya producers around the world—this is where I got the inspiration for the recipe, and why I added the Mexican cilantro dressing. This dressing is creamy, delicious, low fat, and highly nutritious: it has tons of hidden proteins and is made with silken tofu instead of cream or mayo for a low cholesterol alternative. This dressing recipe can easily be halved if you want. I like to prepare it as is, since it keeps for a week in the refrigerator.