Papaya and Mixed Greens Salad

1 Reviews
100% would make this recipe again

Papaya is a good source of calcium, potassium, vitamins A, B, and C. It contains an enzyme, called «papain», which can act as a meat tenderizer and also helps digestion.

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Preparation : 10 min Standing : 10 min
70 calories/serving

Ingredients

1/2 cup orange juice 125 mL
2 tsp balsamic vinegar 10 mL
2 tsp Dijon mustard 10 g
1/4 tsp cayenne pepper 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 papaya, ripe, cut into bite-size pieces 750 g
4 cups mixed greens 100 g

Method

  1. Pour the orange juice in a large bowl, then add the balsamic vinegar, mustard, and Cayenne pepper. Add salt and pepper to taste. Mix well with a fork and set aside.
  2. Cut the papaya in half lengthwise and remove the black seeds. Peel and discard the skin which is not edible. Cut the pulp into bite-size pieces (about 1,5 cm), place them in the bowl, then set aside at room temperature for about 10 min.
  3. Add the mixed greens, adjust the seasoning, and serve immediately.

Observations

Because the «papain» tends to wilt the greens rapidly, prepare and eat this salad right away.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

70

Fat

1 g

1 %

Saturated 0.1 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

50 mg

2 %

Carbohydrate

17 g

6 %

Fibre

3 g

11 %

Sugars

8 g

Net Carbs

14 g

Protein

2 g

Vitamin A

29 %

Vitamin C

153 %

Calcium

7 %

Iron

4 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy
Excellent source of  :
Folacin, Vitamin A, Vitamin C, Vitamin K
Good source of  :
Potassium
Source of  :
Calcium, Fibre, Magnesium, Manganese, Pantothenic Acid, Vitamin B1, Vitamin E
Low  :
Fat, Sodium
Free  :
Added Sugar, Cholesterol, Saturated Fat, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Vegetables 0
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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