Peppers, Papaya & Avocado Salad with Meyer Lemon Dressing
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.
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