After working hard cutting the lawns at the back of the house and around the ponds( where the drive mower can't go) with the push mower, I took a break for lunch. I was salivating for one of my salads. I went scrounging around the Julie mango tree ( mango season has gone) I came across one and hurried to the kitchen to prepare my salad. I had a ripe papaya from a nearby tree on the roadside that the birds had planted just for me since no one else lives nearby.
Wicked Bajan Avocado Mango Papaya Thai salad
You will need
1 small head of lettuce or some leaves
3 slices of avocado
1 firm slice of ripe Papaya
I firm slice of a ripe mango
cooked shrimps /lobster or crab or grilled chicken strips to garnish
Zesty citron dressing
Wash and dry the lettuce, break up in medium size pieces in a bowl or large plate. Peel the avocado and cut in chunks onto the bed of lettuce. Cube the slice of mango and scatter onto the avocado and do the same with the papaya. Sprinkle alfalfa sprouts on and around the salad. Peel the cooked shrimp leaving the tails on and place on the top. Shake the zesty citron dressing well before and drizzle generously over the salad.
Bon apetit mes amis.
You may think that you have died and gone to heaven after eating this salad. At least I did!
Zesty citron dressing
make this in advance
1/2 cup of lime juice about 6 fresh key limes (I used ripe ones)
1/2 cup of white vinegar (or apple cider )
1 1/2 cups of water
2 cloves of minced garlic
1/2 small onion minced
small knob of minced ginger
1/2 hot pepper minced (use less if pepper is large and very hot)
1 tbs of pickling spices parched and partially crushed (I use a mortar and pestle for this)
3 to 6 tbs of sugar
Wash and cut the limes in half and remove the seeds. Squeeze the juice into a bowl and save about 4 lime shells. In a non aluminum pot add the lime juice, vinegar, lime shells and water. Add the garlic, onion, pepper, ginger, sugar and pickling spices to the mixture. You can adjust the taste with more water or sugar add little at a time and taste. Bring to a boil and simmer for 20 mins on a lower setting. Remove the lime shells squeeze and discard. Allow the dressing to cool, bottle and refrigerate. This killer dressing can be used on salads, fish and meat