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Shrimp Salad with Pawpaw and Avocado




Source of Recipe


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List of Ingredients




1 ripe pawpaw

1/4 cup mild-flavoured olive oil

1 tbsp. tarragon wine vinegar

1 tbsp. lime or lemon juice

1/4 tsp. each salt and dry mustard

1 escallion, thinly sliced

1/4 lb. small, peeled, cooked shrimp

1 medium ripe avocado (pear), halved and seeded

Leaves of Boston or butter lettuce


Recipe



1. Peel, halve and scoop out seeds from pawpaw, reserving 2 teaspoons of the seeds. Slice papaya thinly and set aside.

2. In blender or food processor, combine oil, vinegar, lime juice, salt and mustard; process until well-combined. Add reserved papaya seeds; process again until seeds are the consistency of coarsely ground pepper.

3. Pour dressing into a medium bowl; mix lightly with onion and shrimp.

4. Cut avocado, using a melon ball cutter, into small balls; mix lightly with shrimp mixture.

5. Arrange lettuce on each of 4 salad plates. Place a fourth of the papaya slices on each plate. Spoon shrimp-avocado mixture over papaya; drizzle any residual dressing over the salads.

Serves 4.