Mexican Papaya Salad
1/4 cup red onion cone # 2
2–3 large handfuls arugula (or other salad greens, or add some shredded cabbage)
1/2 large ripe papaya, cubed (about 3–4 cups) cone #3 or cube
1– thin skin English cucumbers, sliced cone #4
1/4 cup cilantro
1/4 cup toasted coconut optional
1 tablespoon thinly sliced jalapeno (optional)
Cilantro Lime Dressing:
3 tablespoons olive or avocado oil
1 tablespoon lime zest
4 tablespoons lime juice
2 tablespoons chopped cilantro
1 tablespoon chopped scallion (optional)
2 teaspoons agave
1/2 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon pepper
pinch chili flakes or Aleppo (optional)
Halve, seed, peel and cube one half of the papaya, saving the other half for another use. You should have 3-4 cups
Place the greens in a large, wide, serving bowl or on a large platter. Toss with 1/2 of the onions.
Place the papaya on top of the greens.
Slice the cucumber and scatter over the papaya along with remaining onions. (Make the Cilantro Lime Dressing mixing all ingredients together in a small bowl or jar. (Spoon it over the salad right before serving, gently tossing.)
Sprinkle with cilantro leaves, optional jalapeno and toasted coconut.
Taste, add more lime if you like.