While looking for a way to use fresh papaya and papaya seeds, I discovered and adapted this fantastic dressing that triples as a wonderful sauce and marinade. Tangy and creamy, the flavor reminds me of little of an upmarket thousand island dressing with additional flavorful notes that make your taste buds swoon. It works great as a substitution for mayo-based condiments. That it only takes 5-10 minutes to whip up is an added bonus (depending on whether you have cut papaya ready or need to prepare it).
- 1/2 cup fresh papaya or papaya pulp cut in cubes
- 3 tablespoons papaya seeds
- 4 tablespoons white vinegar
- 1 tablespoon agave nectar (optional)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly grated ginger
- 1/4 teaspoon salt
- freshly ground black pepper
- 1/3 cup olive oil
Place papaya and papaya seeds in a blender and puree until smooth.*
Add the vinegar, agave nectar, Dijon mustard, ginger, salt and pepper and blend.
Add the olive oil and blend again. Adjust seasoning with salt and pepper if necessary.
*Note: Combine steps 1 & 2 if the papaya and seeds don’t blend easily.
Store in the refrigerator. I’m not sure how long it will keep but it should last at least 5 days to a week. To keep longer, pour into ice cube trays to freeze, then bag and store in the freezer. As delicious as this dressing is, I’m sure it will be long gone before it ever has a chance to spoil!
This vinaigrette isn’t just a dressing. I put it on salads and veggie burgers and use it as a dip for egg rolls and homemade fries. A couple of tablespoons stirred into seltzer water also makes a refreshing drink.
How are you going to use it? If you have ideas, drop them in the comments. I’d love to read your suggestions.
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