Winter is most definitely here in New England, but it is nice to think back to those warm summer days. That made me remember this salad which I made for the Fourth of July!
2 avocados, peeled, halved, and pitted
2 papayas, peeled, halved, and seeded
1 lime, zested and juiced
1/2 t salt
1/4 t sugar
1/8 t freshly ground black pepper
1/8 t cayenne
2 T extra-virgin olive oil
Slice the avocados lengthwise into 1/2″ thick slices. Slice the papayas width wise into 1/2″ thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya. In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.
-Adapted from Giada De Laurentiis
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