Ingredients
Scale
- 1/4 cup red onion, thinly sliced
- 2–3 large handfuls arugula
- 1/2 large ripe papaya, cubed (about 3–4 cups)
- 1–2 small Turkish cucumbers, sliced
- 1/4 cup cilantro
- 3 tablespoons olive or avocado oil
- 1 tablespoon lime zest
- 4 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped scallion, optional
- 2 teaspoons honey, agave, or sugar
- 1/2 teaspoon coriander
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch chili flakes or Aleppo, optional
- 1/4 cup toasted coconut, optional
- 1 tablespoon thinly sliced jalapeño, optional
Instructions
- Soak the thinly sliced red onion in salted water if desired.
- Halve and cube the ripe papaya.
- Arrange arugula in a large serving bowl; add half of the soaked onions.
- Top with cubed papaya and sliced cucumbers; refrigerate if serving later.
- Mix all dressing ingredients in a small bowl; drizzle over salad just before serving.
- Garnish with fresh cilantro leaves and optional jalapeño slices.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 8g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg