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

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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