Papaya, Endive, and Crabmeat Salad
This salad showcases Mexican papaya. Its yellow- to red-colored flesh adds a subtle sweetness.
Ingredients
Directions
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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.