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spinach and papaya salad serving

Spinach and Papaya Salad with Cashews

Sunnyside Cook

Dawn Dobie
Refreshing salad that has tropical flavors and comes together quickly
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Prep Time 30 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

For the salad:

  • 1/2 cup thinly sliced red onion
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 9 ounces fresh spinach leaves
  • 1 medium papaya (heaping tablespoon of seeds set aside once cut)
  • 1 avocado
  • 1/2 cup coarsely chopped salted cashews

For the dressing:

  • 3 tablespoons red wine vinegar
  • 1 tablespoon roughly chopped shallot
  • 1 tablespoon granulated sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup sunflower or canola oil
  • salt to taste
  • freshly ground black pepper to taste

Instructions
 

For the salad:

  • Place the red onions in a small bowl. Prepare the onion by combining the red wine vinegar and water in a measuring cup and microwaving for 1 minute, or until quite warm. Pour the vinegar solution over the onion slices and allow them to steep for 10-30 minutes.
  • Sort through the clean spinach, removing stems from the leaves. Place in a large bowl.
  • Cut the papaya in half and scoop out the seeds, reserving 1 generous tablespoon in a small bowl. Peel the papaya halves. Cut each in half lengthwise, then divide each half into two, so that you have four equal lengthwise portions. Cut these into 1/2-inch slices. Set aside.

For the dressing

  • Combine the vinegar, shallot, sugar, mustard, and Worcestershire in a small blender or the cup of an immersion blender. Blend until combined. While the blades are running, pour in the sunflower or canola oil and blend until well mixed. Add the reserved papaya seeds and blend again, until the seeds are coarsely chopped. Season to taste with salt and black pepper.
  • Toss the spinach leaves with about half of the the dressing and transfer the mixture to a wide serving bowl or deep platter. Peel and cut avocado into 1/2-inch dice. Drain vinegar solution from red onions. Place papaya, avocado, and red onion slices on top of the dressed spinach. Sprinkle cashews on top. Serve.

Notes

Adapted from a recipe by Regina Schrambling published in the Los Angeles Times (May 21, 2008).
 
Components (except avocado) for salad can be prepped several hours ahead of time and stored separately.  Keep spinach, cut papaya, drained onions and dressing refrigerated.  Cashews can be covered and stored at room temperature. To serve, toss the spinach with the dressing and top with papaya, red onion slices, freshly cubed avocado, and cashews.