Meat-Free Friday–Papaya and Avocado Salad

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This week’s meat-free Friday recipe comes to us from Jackie Di Mauro!  Although we’re not related, we live in the same town and often heard each other’s names.  Jackie is the busy mother of two, patient owner of an active puppy, former environmental consultant, and gardener extraordinaire!   She learned from the best -- her parents are expert gardeners (they even managed to have very productive gardens in NYC).  Jackie is leading the effort to bring an outdoor classroom and organic garden to her children’s school, and today we get to benefit from her expertise – thanks very much Jackie! (photo from organiclifestylemagazine.com)

Salad ingredients:

1 firm papaya
1 large ripe avocado
Juice from half a lemon
4 cups mixed lettuce greens
1 cup pecans

Gingery-Citrus Dressing:

2 Tbs very finely minced fresh ginger
¼ cup orange juice (freshly squeezed)
¼ cup balsamic vinegar
1/3 cup light grade olive oil
1 Tbs thin/light soy sauce
½ tsp Asian chile sauce

Preheat the oven to 325. Using a potato peeler, peel the papaya, then split in half, scoop out the seeds, and cut the flesh into 1/2 inch cubes. Cut the avocado into ½ inch cubes and sprinkle in lemon juice. Toast the pecans for 15 minutes (check every 2 minutes). Remove the pecans from the oven and chop.

In a small bowl, combine the dressing ingredients. Stir well, then taste and adjust seasonings.