Papaya, Endive, and Crabmeat Salad

Name: Papaya, Endive, and Crabmeat Salad
Ingredients: 1 cup papaya (Solo or Mexican), cubes (1/2 inch), plus 1 to 2 tablespoons fresh papaya seeds; 1 teaspoon grated peeled fresh ginger; 3 tablespoons fresh lime juice; 2 tablespoons grapeseed oil or light vegetable oil; 1/4 teaspoon coarse salt; 2 large Belgian endives, cut into matchsticks (about 3 cups); 1 1/4 cups very thinly sliced English (hothouse) cucumber (1/2 cucumber); 3/4 cup jumbo lump crabmeat, picked over

3 Ratings

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

Martha Stewart Living, January 2005

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Credit: James Baigrie

Recipe Summary test

Servings:

Ingredients

1 cup papaya (Solo or Mexican), cubes (1/2 inch), plus 1 to 2 tablespoons fresh papaya seeds
1 teaspoon grated peeled fresh ginger
3 tablespoons fresh lime juice
2 tablespoons grapeseed oil or light vegetable oil
1/4 teaspoon coarse salt
2 large Belgian endives, cut into matchsticks (about 3 cups)
1 1/4 cups very thinly sliced English (hothouse) cucumber (1/2 cucumber)
3/4 cup jumbo lump crabmeat, picked over

Directions

Step 1
Whisk together papaya seeds, ginger, lime juice, grapeseed oil, and salt in a medium bowl. Add endive, cucumber, papaya cubes, and crabmeat; gently toss.

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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.

Reviews

3 Ratings

5 star values: 3
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Papaya, Endive, and Crabmeat Salad

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Papaya, Endive, and Crabmeat Salad

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Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Papaya, Endive, and Crabmeat Salad