Light Papaya and Avocado Salad with Walnuts

4 servings

15 minutes

A light salad of papaya and avocado with walnuts is a true embodiment of freshness and flavor harmony. It has roots in Pan-Asian cuisine, where the balance of sweet, creamy, and crunchy is valued. Ripe papaya adds natural fruit sweetness to the salad, avocado provides a velvety texture, and jicama adds a subtle crunch. Roasted walnuts contribute a rich nutty note, while raspberry vinaigrette finishes the composition with a light tanginess. This salad is perfect for a summer lunch or as an exquisite appetizer, awakening the appetite with its brightness and freshness. It pairs well with light white wines and refreshing drinks, making the meal light and sophisticated.

Energy value per serving

• Calories: 635.8
• Proteins: 8.5g
• Fats: 15.2g
• Carbohydrates: 96g

Ingredients

• Papaya: 1 pc
• Avocado: 1 pc
• Jicama: 0.8 glass
• Roasted walnuts: 2 tbsp
• Raspberry Vinaigrette Sauce: 2 tbsp

Cooking steps

1. Peel the papaya and avocado, removing the skin and seeds. Cut into small cubes. Also peel the jicama and cut it into cubes to make 0.75 cup.

   Required ingredients:

   • Papaya: 1 piece
   • Avocado: 1 piece
   • Jicama: 0.8 glass

2. In a bowl, mix papaya, avocado, jicama, slightly crushed nuts, and raspberry vinaigrette (see note).

   Required ingredients:

   • Papaya: 1 piece
   • Avocado: 1 piece
   • Jicama: 0.8 glass
   • Roasted walnuts: 2 tablespoons
   • Raspberry Vinaigrette Sauce: 2 tablespoons