Papaya, Date and Macadamia Nut Salsa with Papaya Seed Dressing
Photography by Becky Nunes.
Goes with: seafood, chicken, pork and lamb.
INGREDIENTS
Dressing
1 tablespoon seeds from a papaya
1/4 cup extra virgin olive oil
1 small shallot, very finely chopped
1 clove garlic, crushed
1/4 teaspoon dry English mustard
2 tablespoons white wine vinegar
1 tablespoon caster sugar
sea salt
Salsa
1 papaya, peeled and halved
4 fresh dates
1/4 cup roasted macadamias, roughly chopped
fresh mint
METHOD
Dressing: Place all the ingredients in a food processor and process until well blended. Once ground, the papaya seeds need to resemble ground black pepper. Season with sea salt.
Salsa: Cut the papaya into small chunks and place in a bowl. Stir through the dressing. Halve the dates and cut into long strips. Gently fold through the papaya along with the macadamias. Add the mint just before serving. Makes 2-3 cups of salsa depending on the size of the papaya.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!