Recipes for Autumn


Bali Bliss Papaya Salad
Serves 2-4

1 large papaya (mine was approx. 2lbs / 1kg)
½ cup freshly grated or unsweetened desiccated coconut
1-2 organic limes
2-3 tsp. finely minced ginger, to taste
pinch sea salt
2 tsp. honey, to taste (or any liquid sweetener)
1 Tbsp. virgin coconut oil, melted (optional)

1. Rinse the papaya well. Slice through the entire fruit lengthwise, the scoop out the seeds. Cut off both ends from each half. Stand one of the halves on its flat end and slice off the skin starting at the top and running down to the base. Repeat with other half. Next slice the papaya across into 1-inch sections, and then into 1-inch cubes. Place in a large bowl.
2. Rinse the lime and zest it with a microplane or box grater on the finest setting. Whisk together the ginger, lime zest, lime juice, honey, and salt. Add the coconut oil, if desired. Pour dressing over the papaya just before serving, add desiccated coconut, and fold gently to combine. Enjoy immediately.
I served the salad with some sliced bananas on the side, and garnished with lime halves. 

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