Papaya & Arugula Salad

A busy Saturday spent running errands, last minute shopping for Easter dinner and then home to tidy up left me hungry but not wanting to spend much time on cooking lunch nor dinner.  Tomorrow’s Easter meal will be heavy enough cooking, so I rummaged through the fridge to find something to eat.  When I saw the huge and very ripe Mexican papaya I picked up yesterday in Lincoln Heights I immediately thought of a nice, healthy salad.  I love, love, love papaya and can eat it every day and never tire of it.
Rummaging further into the wilds of the fridge, I found a few odds and ends for my papaya salad and set about to build it.  The result was cold, delicious, crunchy, creamy salad with a hint of bitterness from the arugula being a perfect compliment to the sweet chill of the papaya.
Papaya and Arugula Salad
1 large, very ripe Mexican papaya peeled, seeded and cut into about 1-inch cubes
2 gala apples, seeded, cored, peeled and cut into 1/4 inch cubes
1/4 c. Fresh blueberries
2 c. Arugula or a mix of greens (I used Trader Joe’s Sorrento Mix of arugula, spinach and other greens)
1 c. microgreens
1/2 c plain vanilla yogurt (I used Trader Joe’s French cream style vanilla)
1 tbsp. olive oil
Dash salt
Toss the fruit and greens with the olive oil and salt till well mixed.  Serve with a dollop of the chilled yogurt on top and enjoy.  That’s it!

A busy Saturday spent running errands, last minute shopping for Easter dinner and then home to tidy up left me hungry but not wanting to spend much time on cooking lunch nor dinner.  Tomorrow’s Easter meal will be heavy enough cooking (I’m making Julia Child’s Boeuf Borgignon) so I rummaged through the fridge to find something to eat.  When I saw the huge and very ripe Mexican papaya I picked up yesterday in Lincoln Heights I immediately thought of a nice, healthy salad.  I love, love, love papaya and can eat it every day and never tire of it.  Rummaging further into the wilds of the fridge, I found a few odds and ends for my papaya salad and set about to build it.  The result was cold, delicious, crunchy, creamy salad with a hint of bitterness from the arugula being a perfect compliment to the sweet chill of the papaya.
Papaya and Arugula Salad
1 large, very ripe Mexican papaya peeled, seeded and cut into about 1-inch cubes2 gala apples, seeded, cored, peeled and cut into 1/4 inch cubes1/4 c. Fresh blueberries2 c. Arugula or a mix of greens (I used Trader Joe’s Sorrento Mix of arugula, spinach and other greens)1 c. microgreens1/2 c plain vanilla yogurt (I used Trader Joe’s French cream style vanilla)1 tbsp. olive oilDash salt
Toss the fruit and greens with the olive oil and salt till well mixed.  Serve with a dollop of the chilled yogurt on top and enjoy.  That’s it!

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