Papaya and Melon Salad with Shrimp
Ensalada de Papaya y Melón con CamarónesPale green honeydew melon and Mexican papaya—larger than Hawaiian with a flat football shape, and a color range of sunset pink to reddish orange—are really striking served together. La Cava restaurant in Mexico City served a lovely salad like this with tiny bay shrimp.
Ingrediënten
Makes 4 servings
- ½ ripe honeydew melon
- ½ medium Mexican papaya or whole Hawaiian papaya
- 2 tablespoons fresh lime juice
- 2 teaspoons vegetable oil
- ½ teaspoon sugar
- ¼ teaspoon salt or to taste
- ½ pound 36 to 40 cooked small shrimp
- Parsley sprigs
Instructies
- Scoop out the melon seeds.
- Peel the melon and halve lengthwise.
- Slice the melon crosswise 1⁄2-inch thick and put in a large shallow bowl or pie plate.
- Discard papaya seeds and peel.
- Slice the papaya crosswise 1⁄2-inch thick, and put in the bowl with the melon.
- In a small bowl, whisk together the lime juice, oil, sugar, and salt.
- Spoon over the fruit and turn gently to coat with the dressing.
- Let stand about 10 minutes.
- Arrange the melon and papaya equally among 4 serving plates.
- Scatter the shrimp equally over the fruit.
- Garnish the salads with parsley sprigs.
Notes / Tips / Wine Advice:
Serve cold.
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