Green Pea, Tomato and Papaya Salad

Marion Wilting


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.


★★★★★ 1 vote

15 Min
30 Min
No-Cook or Other


  • 1 1/2 c
    green peas, fresh or frozen
  • 2
  • 1
  • 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
  • ·
    salt and pepper, to taste
  • 2 Tbsp
    olive oil, extra virgin

How to Make Green Pea, Tomato and Papaya Salad


  1. Blanche the peas and let cool in a colander.
  2. Dice tomatoes, avocado and papaya, mix with blanched and cooled peas in a salad bowl.
  3. Add 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.
  4. Toss well, let stand at room temperature for about 30 minutes and serve.

Printable Recipe Card

About Green Pea, Tomato and Papaya Salad

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

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