Peppers, Papaya & Avocado Salad with Meyer Lemon Dressing
Author: Marla Hingley
Prep time: 10 mins
Total time: 10 mins
  • 4 handfuls of fresh baby spinach
  • 2 roasted red peppers (from jar or prepared yourself), thinly sliced
  • ½ papaya, thinly sliced
  • 1 avocado, thinly sliced
  • Garnish with goat or feta cheese if desired
  • 2 Meyer lemons, juiced & zested
  • ¼ cup fresh tarragon, chopped
  • ¼ cup fresh chives, chopped
  • ¼ cup fresh parsley, chopped
  • 1 Tbsp GF mayonnaise
  • ¼-1/3 cup olive oil
  • Salt and pepper to taste
  1. For the dressing, combine all ingredients in a large bowl, except the oil and whisk until smooth.
  2. Slowly drizzle in the oil while whisking constantly, until you get the consistency you want. Season to taste with salt and pepper.
  3. Divide the salad ingredients into 4 bowls, then drizzle with dressing.
How to Roast Red Peppers: Cut the peppers into halves or quarters, removing the seeds and white membranes. Place on a baking sheet and roast at 500°F until the skin blisters and turns black in places, and are fork-tender (placing under broiler will speed this process, otherwise just place in the middle rack). Immediately place them in a small bowl and cover tightly with plastic wrap - this will loosens the skins making them easier to peel. Let sit for 5 minutes, then peel skins off and discard.
Recipe by Gluten Free Club at