Papaya Pecan Radicchio Salad with Ginger and Arugula
Hello, salad lovers! I’m excited to share one of my all-time favorite summer salad recipes: Papaya Pecan Radicchio Salad with Ginger and Arugula. This delightful medley of flavors and textures will satisfy your taste buds and leave you feeling refreshed.
Why do I love this salad so much? It’s all about the harmonious blend of ingredients. The sweet, juicy papaya provides a beautiful contrast to the slightly bitter radicchio and peppery arugula. The caramelized pecans add a delightful crunch and a hint of sweetness. At the same time, the vibrant mini peppers and crisp baby carrots bring in an extra layer of flavor and texture.
But the real magic lies in the simple dressing: a zesty mix of lime juice, minced garlic, and ginger, with just a touch of raw sugar to balance the tanginess. This dressing ties everything together beautifully, enhancing the natural flavors of the fresh produce without overpowering them.
Don’t let the deliciousness fool you, this salad is a breeze to prepare. Perfect for lazy summer days, it’s light yet nourishing. Whether you’re planning a fantastic lunch or a show-stopping side dish for your next BBQ or dinner party, this salad is your go-to. You’ll have it ready in no time, leaving you with more moments to savor with friends and family.
Not only is this salad a treat for your taste buds, but it’s also a health powerhouse. All of the ingredients are plant-based, organic, and packed with nutrients. From the sweet papaya to the peppery arugula, each bite is a step towards a healthier you.
Serve the salad at room temperature, garnished with caramelized pecans. Enjoy it with your favorite crackers or toasted baguette slices.
Happy cooking, and enjoy every delightful bite!
Papaya Pecan Radicchio Salad with Ginger and Arugula
Ingredients
- 2 cups papaya, cut into 1-inch pieces or three 1" thick slices
- 2 cups arugula
- 1 cup sliced radicchio
- 2 sweet mini peppers (red and yellow)
- 3 baby carrots, cut into thin sticks
- 2-3 green onions, sliced
- 1 cup caramelized pecans
- 1/4 cup extra virgin olive oil (for dressing)
- 1/4 cup lime juice (for dressing)
- 1 tbsp raw sugar (for dressing)
- 1 clove garlic, minced (for dressing)
- 1 tsp minced ginger (for dressing)
- Salt and freshly ground pepper to taste
Instructions
- Gather the ingredients.
- Cut the papaya into 1/4-inch thick rings, then slice them into bite-size chunks. It will ensure you get a burst of sweet juiciness in every bite.Slice the Vegetables: Slice the radicchio, sweet mini peppers, and baby carrots. Chop the green onions. The variety of colors will make your salad look as good as it tastes.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lime juice, raw sugar, minced garlic, and ginger. Season with salt and pepper to taste. The dressing should have a bright, tangy flavor with a hint of sweetness.Combine Everything: In a large bowl, combine the papaya, arugula, radicchio, mini peppers, baby carrots, and green onions. Drizzle the dressing over the salad and toss gently to combine.
- Serve and Enjoy: Serve the salad at room temperature, garnished with caramelized pecans. Enjoy it with your favorite crackers or toasted baguette slices.For optimum results, fresh and organic ingredients are recommended.
Notes
• Fresh is Best: I always opt for the freshest ingredients. Earthbound Farms Organic Baby Arugula is my go-to for its tender leaves and peppery flavor.
• Citrus Love: I prefer using Lakewood brand fresh-pressed organic lemon or lime juice. It’s fresher and adds a brightness to the dressing.
• Ginger Options: If fresh ginger isn’t available, try using Organic Minced Ginger by ‘The Ginger People’ or frozen cubes of crushed ginger for convenience without sacrificing flavor.
This Papaya Pecan Radicchio Salad with Ginger and Arugula celebrates fresh ingredients coming together in perfect harmony. I can’t wait for you to try it. Let me know how much you love it. Happy cooking, and enjoy every delightful bite!Happy cooking, and enjoy every delightful bite!