Papaya Salad with Cucumber
|Saturated Fat Acids||0.5 g|
|Sugar added||0 g|
|Saturated fatty acids/g||0.5|
|Bread exchange unit||1|
Recipe development: EAT SMARTER
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.
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.
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 a 1.5 liter (approximately 1-quart) capacity storage container for transporting.