Papaya Salad with Cucumber
Papaya Salad with Cucumber - Fresh highlight for a picnic or party buffet
Healthy, because
Even smarter
Nutritional values
This fruity, fresh salad is low in fat and calories but extremely high in vitamin C: one portion covers almost twice the daily requirement!
For best results, make sure the papayas are ripe: They are perfect when most or all of the skin is a golden yellow color.
(Percentage of daily recommendation)
| Calorie | 96 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 44.3 μg | (74 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Kitchen utensils
Preparation steps
Peel papayas and cut into quarters lengthwise. Core flesh and cut crosswise into about approximately 1/4-inch thick slices. Place in a large bowl.
Rinse and peel cucumbers, cut in half lengthwise, and remove seeds with a spoon. Cut cucumbers into about approximately 1/4-inch thick slices and add to the bowl with the papayas.
Rinse lemons in hot water, wipe dry and finely grate peel. Remove the outer white sections of the lemons and cut the lemon flesh into thin slices.
Add the lemon zest and lemon slices to the papaya and cucumber mixture.
Mix the honey and olive oil in a small bowl. Pour the dressing over the salad and gently mix. Allow the salad to stand for 15 minutes.
Meanwhile, rinse mint and chives and shake dry. Pluck mint leaves and cut into strips. Cut chives into rolls.
Add chives and mint to the salad. Season with salt and serve or transfer to an approximately 1-quart capacity storage container for transporting.
