Green Papaya Salad with Avocado


I’ve made lots of variations of  green papaya salad over the years (I’ve shared 10 on this site to date). Before it becomes the bright orange tropical fruit, an unripe papaya reveals itself as a crisp, light, mildly-cucumberesque vegetable that is most often seen at Thai restaurants as som tam salad.  On a recent night out at a Thai restaurant, I ordered an appetizer of fresh rolls with avocado and a green papaya salad.  I took a few of the slices of ripe avocado from the rolls and haphazardly applied them onto a few bites of the spicy-tangy salad and my eyes popped open in surprise! Why had I never thought to add creamy, fresh avocado to this salad before? Immediately, my salad-artist mind got to work creating a new variation on a tried-and-true favorite. Hope you enjoy!

For this salad, you’ll need:

  • Green papaya, shredded
  • Carrots, shredded
  • Tofu (firm or extra firm, your choice), cubed
  • Steamed green beans
  • Cherry tomatoes, halved
  • Roasted, salted peanuts, roughly chopped
  • Avocado (about half per serving)
  • Cilantro, minced

And for the dressing:

  • Rice wine vinegar, 1 cup
  • Fresh lime juice, 1/4 cup, from 2 limes
  • Peanut butter powder, 1 TBS
  • Fish sauce, 1 tsp
  • Serrano chile, split with seeds removed (the halves will soak in the dressing, remove before eating)
  • Sugar, 1/2 tsp
  • Amchur (dried mango powder), 1 tsp Available here:
  • Salt, 1 – 1/2 tsp
  • Cayenne, 1/4 tsp
  • A dash of Bragg’s liquid aminos

(You’ll end up with about 1 1/4cup /12oz dressing)


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