Mexican Papaya Salad

A simple Mexican Papaya Salad (using ripe papaya) with cucumber, red onions, jalapeño, and optional toasted coconut, served over greens with a delicious Cilantro Lime Dressing.  Vegan and Gluten-free. 

Humility is not thinking less of yourself, humility is thinking about yourself less. Caroline McHugh.

It wasn’t until my friend Tonia told me to squeeze lime over ripe Papaya, that I fell in love with it.  That moment really changed everything for me. It was like all the mild subtle flavors came alive and I’ve been hooked ever since.

Here’s a simple Mexican Papaya Salad that highlights this amazing fruit in its ripe form.  (If you are looking for a Thai-style Papaya Salad using green, unripe papaya, make sure try this Bangkok Papaya Salad.)

You can keep this Papaya salad vegan with Mexican Tofu or sliced avocado, or serve it with grilled chicken or fish. I love adding toasted coconut and avocado calling it a meal. Light and delicious, the Cilantro Lime Dressing is one you’ll find other uses for too.

It starts with 1/2 of a large ripe papaya.

Scoop out the seeds and peel the skin.

I use a veggie peeler here.

Slice the papaya into small pieces.

At the same time, if you are sensitive to red onions, soak them in salted water, to remove the bite.

Make a foundation for the salad, using a couple of handfuls of arugula. If you’ve been here a while, you’ll notice I always seem to have arugula on hand. Toss in some cabbage if you like, the purple is really pretty here.

Then begin layering. You can make it to this point ahead, then refrigerate before tossing and serving.

Make the simple Cilantro lime dressing.

When ready to serve, spoon the dressing over top and garnish with cilantro, Toasted coconut if you like and thinly sliced jalapenos- also optional.

I love how simple and healthy this salad is! I think you will too.

Storing Papaya Salad

This salad is best consumed the day it is made, but leftovers are ok up to 24 hours in an airtight container in the refrigerator. If making ahead, assemble the salad up to 4 hours ahead and refrigerate. Dress right before serving.

Serving Suggestions

Pair this with any of your favorite Mexican dishes- Salmon Tacos, Shrimp Enchiladas, Farmer’s Market Veggie Quesadillas,, Jackfruit Tacos or look through these 45 Must-Try Mexican Recipes!

Give the Mexican Papaya Salad a try and let us know what you think in the comments below!!!

Happy Wednesday. xoxo Sylvia

More Papaya Salad Recipes

Green Papaya Salad (Bangkok- Style!)

Vietnamese Beef Salad w/Green Papaya

Tropical Fruit Salad

Summer Fruit Salad

Mexican Papaya Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 20 reviews

• Author: Sylvia Fountaine
• Prep Time: 25
• Total Time: 25 minutes
• Yield: 4-6 1x
• Category: salad, vegan, fruit recipes
• Method: tossed
• Cuisine: Mexican
• Diet: Vegan

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Description

A simple Mexican Papaya Salad using ripe papaya with cucumber, red onions, jalapeño over greens with a Cilantro Lime Dressing. Easy and delicious, Vegan, and Gluten-free. Serve grilled chicken or fish, Mexican Tofu or sliced avocado.

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Ingredients

Units USM Scale 1/2x1x2x

 

• 1/4 cup red onion, thinly sliced
• 2-3 large handfuls arugula
• 1/2 large ripe papaya, cubed (about 3-4 cups)
• 1-2 small Turkish cucumbers, sliced
• 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 honey, agave, or sugar
• 1/2 teaspoon coriander
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• pinch chili flakes or Aleppo (optional)

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Instructions

1. If sensitive to onions, or to remove their “bite”, soak thinly sliced onions in salted water while you make the salad. ( 1/2 teaspoon salt, 1 cup water)
2. Halve, seed, peel and cube one half of the papaya, saving the other half for another use. You should have 3-4 cups of 3/4 inch cubes.
3. Place the greens in a large, wide, serving bowl or on a large platter.  Toss with 1/2 of the onions.
4. Place the papaya on top of the greens.
5. Slice the cucumber and scatter over the papaya along with remaining onions. (At this point, you could refrigerate and serve later that evening.)
6. 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.)
7. Sprinkle with cilantro leaves, optional jalapeno and toasted coconut.
8. Taste, add more lime and salt if you like.

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Notes

Avocado is also a nice addition.

Nutrition

• Serving Size:
• Calories: 109
• Sugar: 8.2 g
• Sodium: 107 mg
• Fat: 7.4 g
• Saturated Fat: 1.1 g
• Carbohydrates: 12.3 g
• Fiber: 1.9 g
• Protein: 0.9 g
• Cholesterol: 0 mg