Whether you’re planning for a summer barbeque or just need a last minute lunch idea, this sweet summer salad, by Bruce Tretter of Gotta Eat, Can’t Cook, is sure to do the trick. It is the perfect accompaniment to any grilled fish or chicken dish, making it the perfect side dish to bring along to the next summer gathering you’re invited to, and – even better yet – will take just minutes to prepare, so you can focus on more important things (like lathering on the sunscreen to protect yourself from the sun’s damaging UV rays!).
Papaya & Avocado Salad
1 Ripe Papaya
1 Ripe Avocado
1⁄4 Red Onion
Feta Cheese, optional
Cut the papaya in half, widthwise, and scoop out the seeds before removing the skin and cutting into bite sized pieces. Similarly, remove the pit and skin of the avocado before cutting into bite sized pieces. Place both in a bowl. Add ¼ of a medium red onion, chopped. Top with crumbled feta cheese, if desired before tossing with dressing. Serve immediately.
Note: both papayas and avocados are ripe when you can press and leave a temporary indentation with your thumb.