Papaya Avocado Salsa
Prep 10 mins Eat 10 mins
This Papaya Avocado Salsa is one of those amazing 6-ingredient recipes you can make in 10 minutes and it makes your meal come alive. It is one of my long time favorite recipes, because every time I make it I am so surprised at how delicious and fresh tasting it is. The combination of the flavors are better than the ingredients individually. My favorite way to serve the Papaya Avocado Salsa is on top of grilled chicken burgers in the summer with a little mayo and lettuce on a toasted bun, but you can serve it on top of a filet of salmon or other fish or just plain with some tortilla chips. It’s best when super fresh, and since you can whip up a bowl of Papaya Avocado Salsa in a flash, what’s to stop you?
A beautiful tropical papaya inspired this delicious Papaya Avocado Salsa.
Fresh Ingredients are the Key to this recipe.
Use fresh ingredients to make it super delicious. I like to make this tropical Papaya Avocado Salsa whenever I get my hands on a beautiful Papaya, like this Strawberry Papaya given to me by Melissa’s Produce.
Peel and dice the papaya after removing the seeds.
First remove the skin and seeds from the papaya and then dice it along with the tomato and place in a bowl. This Strawberry Papaya is from a tropical area like Hawaii. In Southern California, we also see Mexican papayas in our markets and they are huge! Use whatever you can get your hands on.
Mix in the cilantro, garlic and lime juice.
Add the chopped cilantro, the minced garlic and the lime juice. Mix these ingredients together gently with a little olive oil and season with salt and pepper.
Papaya Avocado Salsa
Just before serving, dice the ripe avocado. The best way to do this is to slice the avocado in half with a heavy chef’s knife. Dig the edge of your knife into the pit and twist to remove it. Then using a butter knife, score the avocado into squares. Use a large spoon to scoop it out. Top the salsa with the diced avocado and mix in ever so gently, so that you do not bruise the avocado.
Papaya Avocado Salsa is a work of art and a delicious dish for summer or anytime you get a beautiful tropical papaya.
Now go wake up a plain chicken breast with this delicious Papaya Avocado Salsa. Cook up some Chicken Burgers, Salmon or whatever you’re planning for a holiday weekend and taste the extra fresh and delicious flavors come alive.
Print Papaya Avocado Salsa Recipe.
Papaya Avocado Salsa
Ingredients
- 1 papaya halved, seeded, peeled and diced
- 4 plum tomatoes diced
- 1/4 cup chopped cilantro
- 4 cloves garlic minced
- 2 Tablespoons lime juice
- 2 Tablespoons olive oil optional
- 1 pinch salt and pepper to taste
- 2 avocados seeded, cubed and peeled
Instructions
- Peel, seed and dice the papaya and place in a bowl along with the diced tomatoes.
- Mince the garlic and coarsely chop the cilantro. Add to the bowl along with the lime juice and optional olive oil. Season with salt and pepper and mix gently.
- Just before serving, dice the ripe avocado. The best way to do this is to slice the avocado in half with a heavy chef's knife. Dig the edge of your knife into the pit and twist to remove it. Then using a butter knife, score the avocado into squares. Use a large spoon to scoop it out. Top the salsa with the diced avocado and mix in ever so gently, so that you do not bruise the avocado.
- Serve the Papaya Avocado Salsa on top of grilled chicken breasts or a filet of salmon or with tortilla chips.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Papaya Avocado Salsa
If you are expecting a crowd, make up this entire recipe of Papaya Avocado Salsa. Otherwise, it’s easy to cut the recipe in half and make it fresh just before eating, rather than having leftovers. Use firm tomatoes, so they retain their shape. Plum tomatoes work well for this. Choose a ripe avocado that gives a little when pressed so that the pieces stay a bit firm.. An overripe avocado that is more squishy would be better for mashing into guacamole. Since the fruits are all different sizes, use an even ratio of papaya to tomato and avocado. My favorite way to serve Papaya Avocado Salsa is on top of chicken burgers with a little mayo and lettuce on a toasted bun.
1 papaya, halved, seeded, peeled and diced
4 plum tomatoes, diced
1/4 cup chopped cilantro
4 cloves garlic, minced
2 Tablespoons lime juice
2 Tablespoons olive oil (optional)
1 pinch salt and pepper to taste
2 avocados, seeded, cubed and peeled
1. Peel, seed and dice the papaya and place in a bowl along with the diced tomatoes.
2. Mince the garlic and coarsely chop the cilantro. Add to the bowl along with the lime juice and optional olive oil. Season with salt and pepper and mix gently.
3. Just before serving, dice the ripe avocado. The best way to do this is to slice the avocado in half with a heavy chef’s knife. Dig the edge of your knife into the pit and twist to remove it. Then using a butter knife, score the avocado into squares. Use a large spoon to scoop it out. Top the salsa with the diced avocado and mix in ever so gently, so that you do not bruise the avocado.
4. Serve the Papaya Avocado Salsa on top of grilled chicken breasts or a filet of salmon or with tortilla chips.
Servings: 8 – 125 calories per serving
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I think this is an excellent use of papaya! Bring on the chips!