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Papaya, Endive, and Crabmeat Salad

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Recipe photo courtesy of James Baigrie

This salad showcases Mexican papaya. Its yellow- to red-colored flesh adds a subtle sweetness.

Source: Martha Stewart Living, January 2005
Servings

Ingredients

Directions

Cook's Notes

Papayas are ripe when they are slightly soft to the touch, with mostly yellow skin. They can be stored in the refrigerator for a day or two.

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