Avocado and Papaya Salad

Avocado and Papaya Salad

Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 6


3 avocado(s) Avocado (ripe)
4 cup Lettuce, spring mix (mesclun)
1 whole lime(s) Lime juice (fresh)
2 tbsp Mint, fresh (chopped)
3 tbsp Olive oil
2 medium Papaya (ripe)
3 tbsp Pumpkin seeds


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.

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.

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.

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.

Nutrition Facts

Per Portion

Calories 303
Calories from fat 201
Calories from saturated fat 29.2
Total Fat 22.3 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 15.0 g
Cholesterol 0
Sodium 25.1 mg
Potassium 918 mg
Total Carbohydrate 21.7 g
Dietary Fiber 9.6 g
Sugars 7.0 g
Protein 3.9 g

Dietary servings

Per Portion

Fruit 0.7
Vegetables 1.7

Energy sources

Recipe from:
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