I grew up eating papaya, but never heard about green papaya till I saw the beautiful movie “The Scent of Green Papaya”. At that time I didn’t even think you could eat it. Three years ago, when I put together my first detox program, I found a recipe in Karen Fischer’s book “The healthy skin diet” with green papaya, that was an amazing finding.
This week, during my trip to the Asian market to get coconuts, a green papaya was calling me and off course I went. I couldn’t resist bringing it home.
Green papaya is a powerful fruit full of essential nutrients and enzymes to promote digestive health. Raw Green Papaya is amazingly packed with vitamins, enzymes and phytonutrients. It contains vital nutrients including potassium, magnesium, and vitamins A, C, E and B. The benefits of green papaya are not only it’s nutritional content, but it also improves digestion and the absorption of nutrients, raising enzyme levels and improving assimilation. All of this aids in strengthening the body’s natural immune system (taken from the superfood diet website)
If you haven’t tried green papaya, give it a shot; if you have, let’s have it again with this very easy and quick salad. Hope you enjoy it.
- 1/2 medium green papaya
- 1 C. cherry tomatoes cut in half
- 1 mango cut in cubes
- 2 Tbsp fresh basil chopped
- Tahini dressing
- Sunflower greens
- For the dressing
- 1/2 C. tahini
- 1 clove garlic, minced
- 1 Tbsp lemon Juice
- 1 tsp apple cider vinegar
- 1/2 Tbsp honey
- 1/4 - 1/2 C. water
- Salt and cayenne pepper to taste
- Whisk or blend all ingredients together. Add more water until the desired consistency is reached.
- For the salad
- Peel papaya and shred it; I use my spiralizer, but you can use any tool you have on hand. Place all the ingredients in a bowl, add dressing till you get the desired taste, and top it off with sunflower greens.