Green Pea, Tomato and Papaya Salad

Marion Wilting

By
@MiaInGermany

I made this up yesterday, and we loved it. In place of the papaya, you can use mango or peach, nectarines or apricots. Cook time is standing time.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
15 Min
Cook:
30 Min
Method:
No-Cook or Other

Ingredients

1 1/2 c
green peas, fresh or frozen
2
tomatoes
1
avocado
1/2
papaya (ca. 1 cup diced papaya)
1/4 c
flat leaf parsley, chopped
1/2
lime, juice and zest of
1/4 tsp
cumin, ground
1/8 tsp
cinnamon
salt and pepper, to taste
2 Tbsp
olive oil, extra virgin

Step-By-Step

1Blanche the peas and let cool in a colander.

2Dice tomatoes, avocado and papaya, mix with blanched and cooled peas in a salad bowl.

3Add juice and zest of 1/2 lime, salt and pepper to taste, 1/4 teaspoon cumin and 1/8 teaspoon cinnamon, olive oil and chopped parsley.

4Toss well, let stand at room temperature for about 30 minutes and serve.

About this Recipe

Course/Dish: Salads
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Gluten-Free, Dairy Free