When I first started making salad dressings I would follow the “rules” for making a proper dressing. The 3 to 1 ratio of oil to acid (3 parts any oil to 1 part citrus juice, vinegars, etc.) is great, and I use it all the time, but now I’m breaking the rules and changing things up a bit. My train of thought is that dressings are simply there to add flavor to salad, so my goal is to come up with ways to accent the deliciousness of salad without blasting and overpowering it. I want more unique subtle flavors that will taste fresh and vibrant – instead of heavy and rich. Just let the ingredients do the talking. Get high quality organic ingredients and enjoy the flavors for what they were meant to be.
Here is a very healthy papaya salad dressing that is light, yet flavorful. It utilizes ginger to add a bit of heat, tangy citrus, and sweet papaya. You can adjust the elements to suite your taste buds.
- 3 handfulls of diced papaya (or mango)
- Juice of 2 limes
- Juice of 1 lemon
- Juice of 1 orange
- 4 tablespoons of Olive Oil
- Salt
Simply juice lemons, cut papaya, add to blender and blend until smooth. Mix dressing in with your greens, and top with finely sliced ginger and papaya if you like.
Just saw this recipe on Pinterest and was happy to discover your blog– it’s my kind of cooking and your photography is beautiful. I’ve been experimenting with salad dressings lately, too, but hadn’t thought of using papaya or mango. I can’t have orange, so I’ll have to twiddle with this recipe, but I intend to try it, it looks great.
Just saw this recipe on Pinterest and was happy to discover your blog– it’s my kind of cooking and your photography is beautiful. I’ve been experimenting with salad dressings lately, too, but hadn’t thought of using papaya or mango. I can’t have orange, so I’ll have to twiddle with this recipe, but I intend to try it, it looks great.