A lot of the dishes I make are often inspired by something I’ve seen or eaten before at a restaurant, and this is especially true for raw dishes as I’m still quite an amateur when it comes to ‘uncooking’. I first tried this creation in the Living Food Cafe in Phuket, and only because it was recommended to us by another customer – I was quite skeptical of the sound of it. I may have mentioned before that I was never a big fan of mixing fruits with vegetables, but honestly the mix of Papaya with the savoury flavours work wonderfully! Add chopped Mango to your salsa and you’ll be in raw heaven…Trust me, this combo is delicious & satisfying, and makes a great starter or even a light dinner. Don’t use Papaya that is too ripe, as it won’t keep its shape!
Ingredients: (serves 2)
1 large Papaya, ripe but firm
Alex’s Mango Salsa (omitting Cucumber, adding 1/2 tsp. minced Garlic)
Guacamole (recipe from The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking):
2 ripe Avocados, peeled & seeded
2 Tblsp. chopped Red Onion
sqeeze of fresh Lime juice
1 small Garlic clove, minced
1 tsp. fresh Red or Green Chile, minced (optional, depending on how spicy you want it)
dash of Chile powder or Cayenne Pepper
Salt and Pepper
for garnish: Spring Onion (optional)
- Peel Papaya and cut off top and tail. Cut into thick, even sized rings and carefully scoop out seeds from the centre of the rings. Place on plate.
- Mix ingredients for Salsa in a bowl and set aside.
- For the Guacamole, place all the ingredients together in a bowl and mix well, mashing the Avocado until a few chunks remain. Taste, and adjust seasonings.
- Scoop a large spoonful of Guacamole onto each Papaya ring, followed by a spoonful of Salsa. Decorate with Spring Onion if desired.
*Eat with a knife & fork, and enjoy!