Georgie's Mango Papaya Salad

Name: Georgie's Mango Papaya Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 large mango - peeled, seeded and halved 1 large mango - peeled, seeded and halved; 1 medium papaya - peeled, seeded and halved 1 medium papaya - peeled, seeded and halved; 1 avocado - peeled, pitted and diced 1 avocado - peeled, pitted and diced; 3 tablespoons balsamic vinegar 3 tablespoons balsamic vinegar; 1 tablespoon butter 1 tablespoon butter; ¼ cup blanched slivered almonds ¼ cup blanched slivered almonds; 1 teaspoon brown sugar 1 teaspoon brown sugar; 1 head romaine lettuce, torn into bite-size pieces, salt to taste 1 head romaine lettuce, torn into bite-size pieces, salt to taste

Prep: 15 minsCook: 0 mins

Prep

15 mins

Cook

0 mins

Servings

Difficulty

Easy

Gluten-FreeVegetarian

(0)

Ingredients

Servings:

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

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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