Recipe: Tropical Salad with Lime Dressing (using avocados, papaya, cucumber, and romaine)

TROPICAL SALAD WITH LIME DRESSING

FOR THE SALAD:
2 ripe avocados
1 large ripe papaya (or 2 small)
1 English cucumber (or 1 or 2 regular cucumbers)
1 head romaine lettuce
FOR THE LIME DRESSING:
2 limes
1/4 teaspoon salt
freshly ground pepper
1/2 cup extra-virgin olive oil
2 teaspoons honey (2-3 teaspoons)

TO PREPARE THE SALAD:
Halve each avocado and remove the pit. Peel the halves and cut each length-wise into 5 or 6 slices.

Halve the papaya(s) and remove the seeds. Peel the papaya halves and then cut length-wise into thin slices.

Peel the cucumber, cut in half cross-wise and then slice in halve length-wise. Using a melon baller, or small spoon, scoop out the seeds and discard. Cut crosswise into slices 1/2 inch thick.

Separate the lettuce leaves from the head and pick out 8 of the best ones; save the remaining leaves for another use. Wash and dry well.

Remove the zest from the limes. Using a zester or a fine-holed shredder, and holding each lime over a saucer, shred the zest from the skin. Cut each lime in half and squeeze the juice from all 4 halves; you will need 2 tablespoons. Set aside.

On individual plates, make an attractive arrangement of the lettuce, avocado, papaya and cucumber slices, dividing them evenly. Sprinkle the shredded lime zest over the top.

TO PREPARE THE LIME DRESSING:
In a small bowl, combine the 2 tablespoons lime juice, the salt and pepper to taste. Stir well to dissolve the salt. Add the olive oil and 2 teaspoons honey and whisk until well blended. Taste and adjust the seasonings, adding more honey if desired.

Spoon the dressing over the salad or pass in a bowl at the table.

Servings: 4
Source: Simple American Cooking by Chuck Williams