Papaya and Avocado Salads with Hawaiian Vanilla Vinaigrette

Papaya and Avocado Salads with Hawaiian Vanilla Vinaigrette
Photo by Thayer Allyson Gowdy

Ingredients

  • 2 large avocados, peeled and sliced
  • 2 papayas, peeled and sliced
  • 6 tablespoons Champagne vinegar
  • ½ teaspoon kosher salt
  • 1 Hawaiian (or other) vanilla bean*
  • ½ cup olive oil
  • 1 teaspoon sugar
  • + 1 more ingredients
    • 24 medium-size butter lettuce leaves (from about 3 heads)

1. In a small bowl, whisk together vinegar, oil, salt, and sugar. Cut vanilla bean in half lengthwise, scrape seeds from one half with the back of a paring knife, and add seeds and scraped pod to vinaigrette (reserve other half of pod for another use). Set aside at room temperature for at least 1...

View full recipe at My Recipes

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