Other

Arugula and Papaya Salad with Pomegranate-Lime Vinaigrette


Arugula and Papaya Salad with Pomegranate-Lime Vinaigrette

Unusual fruit flavors are a great way to jazz up everyday salads like this one. Sweet, fresh papaya brings a summery twist to arugula, and a fresh pomegranate vinaigrette ensures that you're getting a good dose of cancer-fighting antioxidants with each bite.

Ingredients

For the dressing

  • 1 Tablespoon rice-wine vinegar
  • 1/4 Cup fresh pomegranate juice
  • 1/2 Cup pomegranate seeds
  • Juice of 1/2 lime
  • 1 Tablespoon honey or 1/4 teaspoon dried stevia leaf powder
  • 1 Teaspoon Dijon mustard
  • 1 Teaspoon minced garlic
  • 1/4 Teaspoon smoked paprika
  • 1/4 Cup olive oil
  • Salt and pepper, to taste

For the salad

  • 5 Cups baby arugula
  • 1/2 red onion, sliced thinly
  • 1/2 papaya, seeded, peeled, and cubed

Servings4

Calories Per Serving183

Folate equivalent (total)43µg11%


Arugula Salad with Papaya and Chicken Strips

Rinse, trim and spin dry the arugula. Cut the papaya in half, remove the seeds, peel the halves and divide the flesh into small, bite-sized pieces. Rinse the tomatoes, cut into quarters, remove seeds and also cut into small pieces. Rinse, trim and cut the scallions into thin rings. Mix all the prepared salad ingredients and spread into serving bowls.

For the vinaigrette, mix the vinegar with the mustard and honey, season with salt and pepper and slowly drizzle in 5 tablespoons oil.

Rinse the chicken breasts, pat dry and cut into thin strips. Cook in a hot pan with the remaining oil around 3-4 minutes until browned. Season with salt and pepper.

Drizzle the vinaigrette over the salad, divide the chicken strips evenly and plan on top of the salad and serve.


5 Desert Themed Salad Ideas

1. Mango and Avocado Salad

Salads quite often require many ingredients, but not this one. A few basic ingredients are all you need for a delicious and refreshing mango and avocado salad.

Try Sunny Anderson’s Mango and Avocado Salad recipe.

2. Tropical Fruit Salad

The beauty of fruit salads is that you don’t have to follow many rules. It’s all about what you happen to have in your refrigerator or pantry. Chop up the fruits and toss them with some sort of juice, such as sweetened orange juice. You also may want to throw in some nuts or coconuts for an added crunch.

Try this tropical fruit salad recipe from Cooks.com. The papaya, guava, prickly pear, and pineapple make it the perfect desert themed salad to make on a busy day, and the beautiful colors will make the salad look mouthwatering.

3. Arugula, Papaya, and Avocado Salad with Pomegranate-Lime Vinaigrette

Once you know how to make your own special vinaigrette, the rest is easy. You’ll find yourself experimenting with a variety of desert themed salad ingredients to see what works with your dressing, and that’s part of the fun!

4. Shrimp, Mango, and Jicama Salad with Pineapple Vinaigrette

A variety of flavors and textures that work surprisingly well together is what makes a salad go from good to great.

Try this Shrimp, Mango, and Jicama Salad recipe from Epicurious.com. The shrimp gives it a savory bite, the jicama gives it that special crunch, and the pineapple vinaigrette and mango add a sweetness to make the salad just right.

5. Mexican Chicken Avocado Salad

There are plenty of ways to make heartier, full-course salads with a tropical theme. Combine your favorite dressing with grilled chicken, shrimp, or steak and complementary fruits or vegetables, and you’ll have a full meal all in one dish.

Try this Mexican Chicken Avocado Salad from Recipe Tin Eats.com, which features a variety of Southwest themes and flavors.


Peppery and all-purpose, arugula is just as delicious when used as the base for a salad, such as the Cara Cara and Blood-Orange Salad with Ricotta Salata, pictured here, as it is tucked into a sandwich with meat and cheese. Arugula's lobed leaves and spicy flavor are as distinctive as its name. If you're looking for ways to enjoy it more often, you're in the right place. Here, we've pulled together a collection of the best recipes that ensure that this plucky green the spotlight it deserves.

Arugula's signature flavor, which is tart and a bit bitter, comes from plants grown rapidly in cool climates and harvested young. Arugula is an ideal early-spring and fall crop. When shopping for arugula in the grocery store or at a farmers' market, look for bright green leaves that appear to be fresh and crisp. When you bring it home, wrap arugula tightly in a plastic bag&mdashif it isn't already packaged in a clamshell&mdashand refrigerate for no more than two days. Once it starts to wilt and lose its texture, compost or discard it.

Try arugula as the green in a hearty grain bowl packed with bulgur and rice, seasonal vegetables, and crumbled cheese, or else turn it into a simple side salad to serve alongside grilled steak, fish, or pasta. Dress up the green leaves with big shreds of Parmesan cheese and extra-virgin olive oil for a staple side dish that's a classic pairing for chicken piccata or breaded chicken cutlets. Another option is to toss it with thinly sliced vegetables like fennel and radicchio, then load it all on top of a homemade pizza.

Get out of a green rut with these 30 delicious and inspiring arugula recipes that will let you see this cruciferous leaf in a whole new light.


Arugula & Papaya Salad (Raw Vegan)

Here’s a simple meal for when you are in the mood for something fresh, quick, and light. Arugula makes such a fantastic base for a salad containing fruit. Its sharp, peppery flavor contrasts beautifully with the sweet, juicy papaya.

If you don’t have access to fresh, ripe papaya you could easily substitute with whatever fruit is in season. This recipe would be perfect with Fuyu persimmons or pears in the fall. For a summer salad, you could try using peaches or nectarines.

To slice the onions very thin I recommend a ceramic mandoline for the best results. (Be careful with your fingers as they can be extremely sharp). And if you still find the taste of raw onion too strong you can marinate in lemon juice for five to ten minutes before making the rest of the salad.

I also suggest sourcing the best quality olive oil that you can find. One of my favorites is this Ice-Pressed Extra Virgin Olive Oil, which is processed twenty to thirty times colder than traditional cold-pressed olive oils, allowing for greater preservation of its nutritive and healing potential.

This recipe provides a lot of nutritional benefits. It contains 174 mg of vitamin C and is rich in essential fats, primarily from the walnuts. It also offers generous amounts of magnesium, potassium, and fiber and is Medical Medium compliant.


Spinach and papaya salad

Forget arugula. This has become the United States of andouille. And chorizo. And merguez. Sausages are the biggest temptations in the meat aisle lately, and when you mix and match them, you are on your way to a new menu for Memorial Day entertaining.

For a variety of reasons -- better ingredients, smarter marketing, the boom in artisanal foods -- sausages have never looked more appealing. You can buy turkey sausage and seafood sausage and infinite variations on chicken sausage, not to mention much improved Italian sausages, and they are so good there is no incentive to make your own. All these have the same seductiveness as bacon but come with added value: You can make a party of them, right off the grill.

And while sausages are perfectly fine partners for the usual potato salad, coleslaw and baked beans as the kickoff to summer, they match up even better with more imaginative side dishes and desserts. South American accents, in particular, are harmonious with the mixed flavors in a combination grill: papaya in a spinach salad, hearts of palm in a black bean salad, mangoes in an upside-down cake.

Sausages have been around as long as farmers have had extra parts from pigs, but these days they are not an afterthought. Sausage-making has become a competitive business, in farmers markets and supermarkets alike. Big companies such as Aidells and D’Artagnan are producing endless varieties, with the former specializing in flavors (Burmese curry, spinach and feta) and the latter more exotica (rabbit, venison, wild boar). Niman Ranch, among others, makes sausages using pork from heritage breeds. Even health food stores carry sausages now, and not only made from tofu.

What once would have been considered ethnic sausages are being marketed by the most mainstream producers. Merguez, made from ground lamb with hot spices, is becoming as common as beef hot dogs. Duck sausages, those erstwhile “freedom” sausages seen mostly in cassoulet, are now sold alongside Italian sausages.

Among other sausages, the difference is in the seasoning. Andouille has Cajun spices, for instance, while Mexican chorizo is hot with chile powder, and kielbasa contains allspice and marjoram.

Fresh sausages or smoked/cured sausages are best for grilling, and grilling is far superior to pan-frying, which leaves the links stewing in a puddle of fat. Both kinds need low heat and constant turning fresh sausages will cook in 10 to 15 minutes while the smoked kind need only to be heated through. Sausages that qualify as salumi -- dry, firm, aggressively seasoned -- are meant for slicing thin, not serving whole.

The issue of nitrites and nitrates inevitably rears its unpleasant head with sausages, but not with the fresh kind, which thus have to be cooked within a day or so of being bought. Smoked and cured sausages use the curing salts to ward off botulism, although you can find varieties that do not. (A farmer once explained the difference to me when offering two choices in bacon: Holding up the nitrate-free package, he said: “Healthier.” And then he picked up the other and said: “Tastier.”)

More AND more sausages are being flavored to within an inch of their links, with pesto and portobellos and other extraneous additives about the only combination I think I have not seen is raspberry and chocolate. But the best choices are the most straightforward or traditional. A really great, snapping-fresh sausage tastes like the main ingredient, seasoned only enough to be jumping with flavor.

And those clean flavors complement a surprising array of others, especially any drawn from South American cooking. Even Middle Eastern merguez tastes surprisingly harmonious against tropical fruits.

Sausages as a main course can be served the way they are at Texas barbecue joints, as either knife-and-fork fare or with soft white bread or buns for sandwiching (mustard -- Dijon or Creole -- is optional). A couple of salads will round out the plate, and both can be made ahead. You can make dessert the night before as well -- when it’s cool enough for baking.

A spinach and papaya salad tastes both sweet and tangy against any fatty meat, but adding papaya seeds to the dressing produces an almost peppery accent. The seeds can be ground into the dressing in the blender, a trick I picked up at a tropical fruit garden near Miami back in the last century. Roasted, salted cashews bring the flavors together even more, with great texture. (You could substitute toasted sliced almonds for economy’s sake, or chopped macadamias if you’re feeling indulgent.)

Beans and sausage go together like potatoes and mayonnaise, black beans in particular. Mix the legumes with other elements of Brazilian cuisine -- hearts of palm, roasted red peppers, diced avocado and white onion -- and you get a sprightly blend in a cumin- and cilantro-spiked vinaigrette. This is one of those salads that get better as it sits overnight.

Dessert could be as simple as a bowlful of sliced mango tossed with a little rum and lime juice. Or you could take an extra step and fold those slices into a cold tapioca pudding. Even better are mangoes baked into an upside-down cake, to be served warm with whipped cream.

This simple menu can contract and expand. If more guests turn up, you can just lay more sausages on the grill. Or you can keep the party as small as six and serve them as a sit-down meal.

And while you could just serve Italian sausages or something equally familiar, mixing it up with “new” varieties makes for a more vibrant start to summer eating. This could be the year charcuterie gets a green card and becomes all-American festive food.


Arugula Pear Pomegranate Salad

Ingredients

Salad

  • 2 cups Arugula can mix other greens like spinach etc.
  • 1 qty Pear
  • 1/2 cup Pomegranate seeded
  • 1/4 cup Walnuts
  • 2 tablespoons Sunflower seeds or any other seeds, for topping

Dressing

  • 2 tablespoons Olive oil
  • 1 tablespoon Lemon juice
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper freshly ground

Instructions

Salad

Dressing

Notes

Tried this recipe? Please rate it. Thanks. Follow me on Instagram @eatmoreart

Nutrition

♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below. You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes. ♥

Benefits of Pear:

  • Pears are rich in essential antioxidants, plant compounds, and dietary fiber.
  • Pears are fat-free, cholesterol-free.
  • Consuming pears reduces the risk of cancer, diabetes, and heart disease.

Benefits of Pomegranate:

Pomegranate is amongst the healthiest fruit on earth. There are many health benefits of Pomegranate. Listed below are just a few of them.

  • Pomegranates are loaded with healthy nutrients and have a very impressive nutrient profile.
  • Pomegranates contain punicalagin and punicic acid, unique substances that are responsible for most of their health benefits. These are the two plant compounds that have powerful medicinal benefits.
  • The punicalagin in pomegranate juice has been shown to reduce inflammation, one of the leading drivers of many serious diseases, including cancer and diabetes.
  • Pomegranates are known to help lower the blood pressure as well as reduce joint pain and arthritis.

If you liked this salad, you may also like the following salads:

About Eat More Art

Eat More Art is a vegetarian food blog - an ambrosia celebrating love, beauty, and wholesomeness on a platter.

Follow Eat More Art on Social Media

Leave a Reply Cancel reply

About

Eat More Art is a vegetarian food blog - an ambrosia celebrating love, beauty, and wholesomeness on a platter. Read More…


    • 2 tablespoons fresh lime juice
    • 1 garlic clove, minced
    • 1/2 teaspoon sugar
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon ground coriander
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon chopped fresh cilantro

Doubled the recipe and used lemon instead of lime since that’s what I had. Comes together very easy and so tasty. Next time I’ll try honey instead of the sugar

Love it on a Three bean salad or chickpeas with slivered celery onion and garlic.

Solid vinaigrette. Served over arugula, cucumber, red onion, and avocado side salad. One thing. definitely triple or quadruple the recipe. As it stands it's basically enough for one salad. No need to use a blender. Just put all the ingredients in a mason jar and shake really hard. Turns out fine.

Made it, used a blender and it was wonderful. I quadrupled the recipe because it's too small and doubled the cilantro.

I make this dressing all the time, sans sugar and dried coriander, over a bed of fresh cilantro with tomatoes, green onions, English cucumbers, and topped with grilled shrimp. Delicious!

This dressing looks amazing and I can't wait to try it. However, I just wanted to say that anyone who eats dried cranberries on a salad is making a big mistake. Those things are GROSS. I have no culinary respect for that, but the recipe looks really good. Sorry if I sound like a food snob, but I am admittedly, just that.

Please check on your nutrition info--no way does this recipe yield only 75 mg sodium for each of two servings when you are using 1/2 tsp salt.

holy freaking crap this is amazing. I put it on romaine, spinach, onion, pecan salad!

Great recipe. I used all fresh cilantro and one teaspoon of ume plum vinegar (salty!) instead of adding any salt. Had it over a bed of romaine, avocados, thinly sliced scallions, cucumber, tomatoes and shrimp. Wonderful.

Very quick, easy and so delicious!

i make this all summer. always a winner.

I made this yesterday exactly as written and it was outstanding. I used it on a salad with lettuce, tomato, avocado, cucumber, roasted corn, and sliced grilled steak. I topped it with cotija cheese, crumbled tortilla chips and this dressing. They were giant dinner salads and a 1 1/2 recipe made enough for our 2 salads with a tiny amount left over. I am making more today! If you are concerned with salt, or serving with other salted items, start at 1/4 tsp and taste.

I used this in a salad of queso fresco, tomatoes, avocado and red onion. So delicious!

This was amazing! Simple, fast, and full of flavor. I doubled the recipe, but otherwise made it as written. I served it with an avocado, tomato, cucumber, green onion, and cilantro salad. I will make this again later this week for another salad I'm planning.

I this on some avocado halves. It was wonderful. Fortunately, I had key limes and cilantro growing in the backyard. Like other users, I used all fresh cilantro, no ground coriander.

This is a great vinaigrette. I used it to make a cabbage slaw for fish tacos. My husband said they were the best fish tacos he has ever eaten. I also did a pico and a guacamole crema.

This a a great quick vinaigrette! I made quite a few adjustments though. I substituted honey for sugar, cut WAY back on the garlic, added a touch of ginger powder, and a dash of apple cider vinegar. YUM!

I liked the recipe, instead of using ground up dried coriander i used all fresh coriander it turned out great. coriander a.k.a cilantro

This is absolutely fantastic! I serve it over mixed greens, with green onions, Cotija cheese and sliced avocados. I also make some crispy tortilla strips seasoned with Tajin. Delicious and light! My go-to Mexican dressing.

Didn't seem right not to have any vinegar, so I added just a few drops of balsamic. It was fantastic on a salad of mixed greens, avocado, dill and plum tomatoes. Based on other reviews, the wine vinegar doesn't appear necessary. But if it's to your taste, a little vinegar certainly doesn't take away from the great flavor of this dressing.

WOW! I made this vinaigrette last night and it was SUPER hit! My foodie friends were dying to know how I made it. I put the vinaigrette over fresh organic mixed greens, with fresh sliced oranges, sliced avocado and red onions.

Delicious! Sooo good! Served this salad dressing with fish taco's! Very very good!

This recipe is outstanding and easy to make!! The vinaigrette has great citrus flavor and is perfect in a Mexican-style salad!

Delicious, easy, light dressing. I served it over a bed of greens, avocado, red bell pepper, tomato, green onion, and garlic-red pepper shrimp. Yumba!

Love this dressing! Brought this over simple romaine salad, scallions to a summer BBQ. Huge hit.


Related Video

Outstanding recipe, very similar to dressing that is made and sold in Hawaii. I used tarragon vinegar, grapeseed oil and added the juice of one large fresh lime. It tastes similar to the dressing served at Leilani's restaurant on Maui. Definitely a recipe that I will use often!

This is a very good versatile dressing but tarragon vinegar really adds to the flavour. I used 3/4 cup sugar and added a little more oil. Something else to keep in mind--this is a large quantity--halve the recipe unless you plan on using it quickly.

I used about 1/3 cup of sugar, and substituted tarragon vinegar with apple cider vinegar, as I didn't have the former on hand. Delicious dressing, will definitely keep in my recipe box. I served it on top of mixed greens with fresh cilantro and dried tarragon, sauteed chicken, fresh tomatoes, and sliced almonds. What a great recipe--thanks for sharing.

Use 1/2 the sugar and the balance of flavor is better. Champagne vinegar works well as a substitute for tarrogon vinegar.

Unfortunately, I cannot find tarragon vinegar in my little part of Hawaii. But I decided to use some red wine vinegar and add a tsp of dried tarragon. I also reduced the sugar to 1/2 cup. I have made this version of the recipe 3 times and it has been a "wow" every time.

HAVE BEEN ON A MISSION TO FIND PAPAYA SEED DRESSING SOLD EAST OF HAWAII WHERE WE FIRST HAD IT. THIS RECIPE IS ABSOLUTELY DELISH. MADE IT TWICE RECENTLY AND EVERYONE LOVED IT. I USED 3/4 C CIDER VINEGAR AND 1/4 C WHITE WINE VINEGAR AS I HATE TARRAGON. SERVED IT OVER ARUGULA, RED ONION, PAPAYA CUBES AND GOAT CHEESE. FABULOUS.

Papaya Seed Dressing is great for pasta salad. Yum! Yum!

Surprisingly versatile. I could see myself using this with many things, and it's a good base for variations when you want a tropical dressing. Smells more vinegary than it tastes.

fabulously easy and delicious! I used half rice vinegar and half white vinegar because the tarragon wasn't available. Great on avocado.

Very yummy on any salad. My husband loved it. I also improvised on the vinegar. I did basically the same thing that the Cook in Oakland did.

I didn't have everything on hand to make this recipe, but I did have the papaya seeds. so I improvised. I used 1/2 c rice vinegar, 1/4 c white vinegar, and 1/4 c white balsamic vinegar. I only used 1/2 the mustard called for because I only had hot. And I used Splenda instead of sugar because I'm watching my carbs. All in all, this is a fabulous dressing! Will definitely be keeping this recipe handy. I would have to say that any white vinegar would probably work perfectly well, it doesn't have to be tarragon. I served this over a tossed baby greens salad, with red onions, hard cooked eggs, shaved parmesan and cherry tomatoes. Fabulous!

I've used ths recipe many times for not only fruit but spinach salads as well. It never fails to add a different dimension. I've been known to buy a papaya just to make this dressing! I usually add some of the papaya to the salad as well.

Pretty good, just like poppy seed dressing only with papaya seeds. It would be great on a bibb salad. I made a salad of romaine, papaya, mango, red onion and jalapeno. It was tasty. Great recipe for really picky peope who don't like strong flavors.


Ripe Papaya and Avocado Salad with Black Salt Dressing

Sweet ripe papaya, creamy avocado, juicy cherry tomatoes dressed in sweet and tangy black salt honey lemon dressing, served over bed of peppery arugula or your favorite green! Whenever I can find some sweet ripe papaya, this lite and healthy salad is often on my dinner table.

Inspired from Indian Ripe Papaya Chat, this salad pairs some out-of-ordinary flavors and every note just sings in mouth of a salad-lover. Lemon and Avocado are best flavor-combo already. so are honey-lemon and papaya. Plus peppery arugula and black salt brings everything together!

Also, just 10 minutes start to finish, this is scrumptious way to enjoy three serving of veggies and one and half serving of fruit. How good does that sound? Isn't it this salad perfect to push for control-your-diet-this-new-year goal? :)

Speaking of which, do you believe we are just 4 days away from welcoming year 2016. Honestly I can't believe!! Year 2015 just came and gone so quickly!

In past few months, holiday foods has sure added few pounds to my weight. :( It is really hard to resist eating when serving good food. Isn't it? Sometimes I think, even tasting the food I cook makes me fatter! ) Can you relate too?

Good thing is, I love salads and I'm all set to enjoy more salads in coming new year. I'm not very good at maintaining holiday resolutions. :) So no new year resolutions planned as of now. Even though I really looking forward to eat more healthier. Let's see how it's goes. You will be the first one to know all about my diet plans. promise!

On the contrary to commonly eaten raw papaya salads, I have mostly had ripe papaya all my life. In India, Raw papaya is only used in curies or pickled to make side-dish for curry-main-course. Ripe papaya is often eaten at home as fruit after dinner or is added in salads. Every papaya season, many street vendors would sell ripe papaya fruit chat dressed in black salt and lemon dressing. Inspired from same, my version of papaya salad has fruits and veggies for a more balanced lunch salad or side dinner salad.

On of my favorite thing about Papaya and Avocado Salad is contrast of flavors - sweetness of papaya, creamy avocado, peppery arugula, tart cherry tomatoes, crunch of juicy pom seeds, and the sweet, lemony and salty dressing on top. Every bite of this salad sings in mouth! See, such salads are proof - Health can be tasty!

Black salt is a kind of rock salt and is very common in Indian cooking. It has somewhat pungent and sharp salty taste, is very rich in minerals, is not refined and helps in digestion too. A little bit of black salt goes a long way. So for it's digestion qualities and sharp taste, it is often added in dressing for rich and creamy fruits/veggies like ripe papaya, sweet potato, banana, and even potatoes. If you can't find black salt, feel free to use pink salt for this dressing.

Just so you know, this salad is vegan, gluten free, dairy free, and has good serving of omega-3s and anti-oxidants too. Get some papaya home this week and enjoy some scrumptious papaya salad!


Watch the video: Roka Salata Arugula Salad with honey balsamic (January 2022).