| 7 | 15 | 303 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 6 |
| 3 tbsp | Pumpkin seeds (pepitas) |
| 2 medium | Papaya (ripe) |
| 3 avocado(s) | Avocado (ripe) |
| 2 tbsp | Mint, fresh (chopped) |
| 4 cup | Lettuce, spring mix (mesclun) |
| 1 whole lime(s) | Lime juice (fresh) |
| 3 tbsp | Extra virgin olive oil |
1. Dry-fry the pumpkin seeds in a frying pan for a few minutes, tossing and turning them until they look toasted. Tip them out of the pan and let them cool.
2. Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices. Halve the avocados, remove the pits, peel off the skin and slice the flesh lengthways into thin slices.
3. Put the papayas, avocados, pumpkin seeds and lettuce into a large bowl. Chop 1 tbsp of the mint leaves and set aside. Pick the remaining leaves from the stalks and tear them into the bowl.
4. Mix the lime juice and olive oil with the rest of the chopped mint to make a dressing. Season with salt and pepper to taste. Pour over the salad and gently mix all the ingredients together with your hands, then transfer to a serving platter.
Avocados
are a great source of monounsaturated fatty acids which are so important for heart health!
| Fruit | 0.7 |
| Vegetables | 1.7 |
