MANGO AND PAPAYA SALAD WITH GINGER AND LIME VINAIGRETTE

🧂 Ingredients

• 1 small-medium green or mid ripe but firm Papaya
• 1 large Mango, green or mid ripe but firm
• ¼ cup Cilantro leaves, packed
• 10 10 Mint leaves, torn
• 1 Red chili, thinly sliced
• Romain lettuce to serve
• 2 tablespoon Ginger, grated or finely minced
• 1 large Lime, zest and juice
• 1 tablespoon Kaffir lime leaf, thinly sliced (if available) or 2 tablespoons grated lemongrass (optional)
• 1 large Garlic cloves, minced
• 4 sprigs Cilantro leaves and stems, chopped
• 10 Mint leaves, chopped
• 1 tablespoon Thai chili (optional), chopped
• 3 tablespoon Fish sauce
• ¼ cup Olive oil
• 1 tablespoon Palm sugar or Brown sugar
• ¼ teaspoon freshly ground Pepper
• 1 teaspoon taste

Instructions

• 1 Half the papaya, scoop the seeds out and peel. Using a knife and chopping board
  or mandoline, julienne, or shred the papaya. Peel and shred the mango, the same
  size as the papaya. (don't forget there's a big flat stone at the center) Place
  in a large bowl and add the cilantro, mint and chili slices if using.
• 2 Using a food processor, Place all the ingredients except salt. Process until
  smooth, taste, and add salt if necessary, add extra sugar or lime juice
  according to your taste. It should taste a little spicy, sweet and sour.
• 3 Using pestle and mortar, add the herbs and ground pepper; muddle until they're
  all fully incorporated turning into a paste. Transfer to a small lidded jar, add
  the rest of the ingredients and shake until all the ingredients are infused
  together.
• 4 Drizzle the vinaigrette into the bowl of papaya and mango and toss coating every
  strand. Line a leaf of lettuces, followed by papaya and mango salad. Serve
  immediately and enjoy!

Nutrition Info