A week long papaya stint has made me a happy summer butterfly. A relaxed sigh battles a crazed obsession as I’ve contemplated this lovely fruit recently. There is something about it that is in complete tune and harmony with me. Such a sweet and subtle taste to compliment its orange blush. Whenst my gazing is over I am left to do only the practical application for this lovely food – make a salad with my gratitude!
As a symbol of contentedness, sweet evenings, and a drizzle of summer heat I offer a papaya salad with arugula, pistachio and coconut. Topped with lime, honey, chili garlic dressing.
Are the planets aligned? I think so!
There is an outstanding seduction associated with the union of these elements in a salad. My eyes are as pleased as my stomach! And I cannot neglect the importance of the dressing. Spicy, acidic, sweet. A sunset on my plate and a sunrise in my stomach. A charming and important discovery. A coy shadow in hiding. A brilliant flower in bloom. An inebriation of the senses. A salad for the ages. Eat up, be merry, love this fruit, happy summer! Papaya pistachio salad!
- 5 ounces arugula
- ½ papaya sliced
- ½ cup coconut shreds
- ½ cup pistachio nuts (chopped if preferred)
- For the dressing:
- ¼ cup lime juice
- 2 tbl honey
- ¼ cup grapeseed oil
- 1 tsp chili garlic sauce
- Assemble salad using all ingredients. Assemble dressing by mixing all ingredients together thoroughly.
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