EatSmarter exclusive recipe

Papaya Salad with Cucumberand Mint

Papaya Salad with Cucumber - Papaya Salad with Cucumber - Fresh highlight for a picnic or party buffet
Papaya Salad with Cucumber - Fresh highlight for a picnic or party buffet


Calories:96 kcal
Preparation:30 min
Ready in:40 min
1 serving contains (Percentage of daily recommendation)
Calories96 kcal(5%)
Protein2 g(4%)
Fat3 g(4%)
Carbohydrates13 g(5%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe development: EAT SMARTER


For servings

2Papaya (about 900 grams)
2Cucumber (about 1 kg)
1 tablespoonliquid Blossom honey
1 tablespoonOlive oil
3 sprigsMint
½ bunchesChives

Kitchen Utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Small bowl, 1 Whisk, 1 Bowl, 1 Salad server, 1 Fine grater, 1 Citrus juicer, 1 Tablespoon, 1 Storage container, 1 Peeler


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1 Peel papayas and cut into quarters lengthwise. Core flesh and cut crosswise into about 5 mm (approximately 1/4-inch) thick slices. Place in a large bowl.
2 Rinse and peel cucumbers, cut in half lengthwise and remove seeds with a spoon. Cut cucumbers into about 5 mm (approximately 1/4-inch) thick slices and add to the bowl with the papayas.
3 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. 
4 Add the lemon zest and lemon slices to the papaya and cucumber mixture.
5 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. 
6 Meanwhile, rinse mint and chives and shake dry. Pluck mint leaves and cut into strips. Cut chives into rolls.
7 Add chives and mint to the salad. Season with salt and serve or transfer to a 1.5 liter (approximately 1-quart) capacity storage container for transporting.


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