Summer salads are fresh, fruity, and full of vibrant colors and flavors.
By GOURMETKOSHERCOOKING.COMSquash and kohlrabi salad(photo credit: Anatoly Michaelo)PAPAYA AND AVOCADO SALAD2 avocados, semi-ripe2 papayas, not too soft (or 1 extra large one)3 limes1 small red onion, minced1 teaspoon ginger, minced2 tablespoons olive oil2 scallions, white part only, cut thin on the bias¼ cup cilantro or basil leaves, sliced thinSalt and pepper1. Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges.2. Juice the limes into a bowl. Add the red onion and ginger and mix. Set it aside for 5 minutes to blend the flavors.3. Add the remaining ingredients and gently toss. Season with salt and pepper, to taste. Serve immediately.
Related Tagsvegetarian
if(catID != 151){
var cont = `Take Israel home with the new Jerusalem Post Store
