Watercress salad with papaya and lemon dressing
Enjoy the fresh blend of vibrant watercress, sweet papaya, and tangy lemon dressing. A perfect balance of flavors that will tantalize your taste buds.
Ingredients:
- 1 fresh lemon
- 1 papaya, peeled, sliced, and seeds removed and reserved
- 1 teaspoon Dijon mustard
- 1/4 cup rice wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
- 6 cups mixed fresh watercress and greens, soaked in salt water to remove grit, rinsed and dried in a salad spinner
- 2 English cucumbers, peeled, quartered lengthwise, seeds removed and sliced into 1/4-inch thick slices
- 1 pint cherry tomatoes, halved
- 1 papaya, peeled, shredded into strings and cut into bite-sized lengths
Instructions:
- Heat up the lemon in a small bowl in the microwave to bring out the essential oils. Let it cool down before handling. While the blender is on, gradually add the papaya, papaya seeds, Dijon mustard, vinegar, salt, pepper, and juice from the heated lemon one by one through the opening. (Tip: To keep the seeds in the lemon rind, squeeze the lemon with the cut side facing your palm.) Keep the blender running and slowly pour in the olive oil. Keep in mind that the edible papaya seeds add a delightful mustard flavor to the dressing but have a rough texture. If the texture is too rough for your liking, strain the dressing before using it.
- Mix the greens, cucumber, tomatoes, and papaya strips together with enough dressing to cover them. Serve the extra dressing on the side.
Summary:
- Calories: 2483 kcal
- Fat: 220 g
- Protein: 17 g
- Carbs: 137 g
- Potassium: 4041 mg
- Magnesium: 360 mg