During the week of Thanksgiving, I ate a lot of heavy, dense food, and a bunch of sweets and treats. It’s always fun to be indulgent in the kitchen, but it’s important to keep a healthy balance and to include fresh fruits and veggies too. I usually try to eat a light, post-holiday lunch to help detox and de-bloat my body a bit. This year I made a papaya and pineapple salad with sweet lime, citrusy cilantro, and pickled red onions.
This salad was super simple to toss together and I made it from a mix of ingredients that I had leftover in my fridge. You can eat this in the morning or early afternoon, either served over plain yogurt or a bed of greens. It is also wonderful enjoyed alone, just as it is. This salad may be beneficial for the people who like to have a drink or two at their family gathering, as these fruits are said to help cure a hangover. Feel free to add in shredded coconut or some almond slices for some crunch.
This salad was super simple to toss together and I made it from a mix of ingredients that I had leftover in my fridge. You can eat this in the morning or early afternoon, either served over plain yogurt or a bed of greens. It is also wonderful enjoyed alone, just as it is. This salad may be beneficial for the people who like to have a drink or two at their family gathering, as these fruits are said to help cure a hangover. Feel free to add in shredded coconut or some almond slices for some crunch.
YIELDS
2–3 salads
PREP TIME
COOK TIME
TOTAL TIME
- For the salad:
- 2 cups papaya, cubed
- 1 cup pineapple, cubed
- 1 1/2 cup cucumber, sliced
- 1/2 cup pickled onions
- 1/4 cup green onion
- For the dressing:
- 2 tbsp lime juice
- 1 tbsp honey
- 1/2 tsp dijon mustard
- 1 clove garlic, minced
- 1/4 cup olive oil
- salt & pepper to taste
- Stir in:
- 1/4 cup fresh cilantro, shredded
Directions
1. In a large bowl, toss together all of the ingredients for the salad and set aside.
2. In a small bowl, whisk together all of the ingredients for the dressing.
3. Pour the dressing over the salad and toss well to coat.
4. Stir in the cilantro.
5. Chill in the fridge for at least an hour before serving for best results.
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Photo: Lauren Sacerdote
