Meyer lemons are a cross between a lemon and mandarin orange – such a deliciously unique flavor! And when combined with these tropical fruits and veggies, this salad is an amazing blend of flavors.

MeyerAvocadoPapayaSalad1

 

Whisk together the dressing ingredients until smooth and emulsified. Once you’ve divided up all the salad components into 4 bowls, drizzle some dressing over each.MeyerAvocadoPapayaSalad2

MeyerAvocadoPapayaSalad1

Peppers, Papaya & Avocado Salad with Meyer Lemon Dressing

Marla Hingley
Prep Time 10 mins
Total Time 10 mins
Servings 4

Ingredients
  

  • 4 handfuls of fresh baby spinach
  • 2 roasted red peppers from jar or prepared yourself, thinly sliced
  • 1/2 papaya thinly sliced
  • 1 avocado thinly sliced
  • Garnish with goat or feta cheese if desired

Dressing

  • 2 Meyer lemons juiced & zested
  • 1/4 cup fresh tarragon chopped
  • 1/4 cup fresh chives chopped
  • 1/4 cup fresh parsley chopped
  • 1 Tbsp GF mayonnaise
  • 1/4-1/3 cup olive oil
  • Salt and pepper to taste

Instructions
 

  • For the dressing, combine all ingredients in a large bowl, except the oil and whisk until smooth.
  • Slowly drizzle in the oil while whisking constantly, until you get the consistency you want. Season to taste with salt and pepper.
  • Divide the salad ingredients into 4 bowls, then drizzle with dressing.

Notes

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.
Tried this recipe?Let us know how it was!

 

 

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