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Georgie's Mango Papaya Salad
Prep
15 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This is my go to recipe whenever I want something fresh and satisfying without spending hours in the kitchen. Georgie's Mango Papaya Salad comes together in just 15 minutes, making it perfect for busy weeknights or whenever you're craving something bright and tropical. The combination of sweet mango and papaya with creamy avocado is absolutely divine, and here's the best part: papaya is loaded with digestive enzymes that are genuinely good for your gut. Tossed with crispy almonds and a tangy balsamic drizzle over tender romaine, this salad proves that eating healthy doesn't have to be complicated or time consuming.
Ella x
Ingredients
- 11 large mango - peeled, seeded and halved
- 11 medium papaya - peeled, seeded and halved
- 11 avocado - peeled, pitted and diced
- 33 tablespoons balsamic vinegar
- 11 tablespoon butter
- ¼ cup blanched slivered almonds¼ cup blanched slivered almonds
- 11 teaspoon brown sugar
- 11 head romaine lettuce, torn into bite-size pieces, salt to taste
Detail level
Instructions
- 1
Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
- 2
Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
- 3
Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.
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