- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- William Bloxsom-Carter
Ingredients
Dressing
- 1 clove Organic Garlic, finely minced
- 1 medium Organic Shallots, finely minced
- 1 tablespoon Organic Ginger, peeled and minced
- 1/2 tablespoon Granulated Sugar
- 1/4 cup Lime Juice
- 1/2 cup Extra Virgin Olive Oil
- Salt and White Pepper to taste
Salad
- 1 whole Strawberry Papayas, peeled, seeded and cut into 1/2 inch cubes
- 2 medium Organic Jicama, peeled and cut into 1/2 inch cubes
- 1 small Yellow Watermelon, peeled and cut into 1/2 inch cubes
- 1/2 bunch Organic Cilantro, washed and chopped coarsely
- 1 small Organic Red Onions, diced finely
- 1 whole Serrano Chiles, seeded and finely minced
- 1 head Butter Lettuce, broken into leaf cups, washed and dried
Directions
Prepare the Ginger Dressing by combining all of the ingredients, except salt and pepper, in a blender. Run blender until the liquid is emulsified. Salt and ground white pepper to taste.
Combine the strawberry papaya, jicama, yellow watermelon, cilantro (reserving two tablespoons for garnish), red onion and serrano chile in a mixing bowl. Toss liberally with the dressing. Place three butter lettuce cups on six plates. Dividing evenly, place a few scoops of the fruit salad in the center of each group of cups. Garnish with the reserved cilantro.
