Avocado, papaya and ginger salad
Serves: 6 as a side
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Avocado, papaya and ginger salad
Serves: 6 as a side
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
259Kcal
Fat
20gr
Saturates
4gr
Carbs
12gr
Sugars
10gr
Fibre
6gr
Protein
6gr
Salt
0.4gr
Zoe Adjonyoh
Zoe Adjonyoh is the chef behind Zoe's Ghana Kitchen in Brixton, South London. Zoe first started cooking Ghanaian food for the public in 2010. A supper club followed, which turned into the Brixton restaurant.
See more of Zoe Adjonyoh’s recipes
Zoe Adjonyoh
Zoe Adjonyoh is the chef behind Zoe's Ghana Kitchen in Brixton, South London. Zoe first started cooking Ghanaian food for the public in 2010. A supper club followed, which turned into the Brixton restaurant.
See more of Zoe Adjonyoh’s recipes
Ingredients
- 1 ripe papaya, deseeded, peeled and chopped
- 1 ripe mango, stoned, peeled and chopped
- 2 ripe avocados, stoned, peeled and sliced
- 150g cherry or baby plum tomatoes, halved
- ½ small red onion, finely sliced
- ½ cucumber, deseeded and sliced into half moons
- 1 x 31g pack coriander, leaves torn
- 75g salted roasted peanuts, roughly chopped, to garnish
For the dressing
- 2.5cm piece root ginger, grated
- ½ tsp cayenne pepper
- ½ tsp wholegrain mustard (optional)
- 1½ tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp rice vinegar or cider vinegar
Step by step
Get ahead
The dressing will keep for up to 5 days in the fridge.
- Combine all the dressing ingredients in a screw-top jar with a tight-fitting lid; add some seasoning, seal and shake well to mix. You can use it straightaway or store the dressing for later.
- Put all the prepared fresh salad ingredients in a bowl or on a large serving plate; reserve a little coriander to garnish. Drizzle over the dressing and mix gently, then scatter with the chopped peanuts and reserved coriander.
