Avocado-Papaya Salad with Papaya Seed Dressing

4 cups mixed greens, including arugula
2-3 avocados, peeled, pitted, and sliced
1½ tablespoons toasted almonds or macademia nuts, coarsely chopped
Freshly ground black pepper
1 lime, cut in wedges, optional
Papaya Seed Dressing, see recipe below

1. Split the papayas in half lengthwise. Scoop out the seeds and set aside 2 tablespoons of the seeds for the dressing, picking out any membranes attached to the seeds. Peel the papayas and cut crosswise into ¼-inch-thick slices.
2. To serve, dress the greens with half the dressing and pile this in the center of 6 salad plates.
3. Alternate slices of avocado and papaya across or around the greens and drizzle with the remaining dressing.
4. Sprinkle on the nuts and freshly ground black pepper; place lime wedges on the side.

Papaya Seed Dressing

2 tablespoons papaya seeds
3 tablespoons freshly squeezed lime juice
3 tablespoons rice vinegar
1 tablespoon plus 2 teaspoons honey
2/3 cup olive oil
2 small garlic cloves
½ teaspoon ground cumin
1¼ teaspoon sweet or smoky sweet paprika
¼ teaspoon Aleppo pepper, optional
½ teaspoon salt
Freshly ground black pepper

1. To make the dressing, combine all the dressing ingredients in a blender and blend until smooth.
2. Taste for seasoning. Add more of anything if you desire.

6 servings
Adapted from Cindy’s Pawlcyn’s Big Small Plates

Ensalada criolla (Creole Salad) with Cuban Vinaigrette

2 medium tomatoes, seeded and diced
1 large avocado, peeled and pitted, cut into chunks
½ medium red onion, sliced thinly
6 tablespoons Vinagreta Cubana, see recipe below
Salt to taste

1. Right before serving, place the tomatoes, avocado, and onions in a mixing bowl.
2. Add the vinaigrette and mix to combine. Season with salt to taste.

4 servings
Adapted from Alex Garcia’s In a Cuban Kitchen

Vinagreta Cubana (Cuban Vinaigrette)

1 teaspoon Dijon mustard
1 small garlic clove, pressed
3 tablespoons fresh lime juice or white vinegar
1/3 cup olive oil
2-3 tablespoons chopped fresh parsley
2-3 tablespoons chopped fresh cilantro
Salt and black pepper to taste

1. Combine the mustard, garlic, and lime juice in a small mixing bowl. Whisk in the olive oil in a steady stream.
2. Add the parsley, cilantro, salt and pepper and mix thoroughly.

Makes ¾ cup
Adapted from Alex Garcia’s In a Cuban Kitchen