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Here’s a simple meal for when you are in the mood for something fresh, quick, and light. Arugula makes such a fantastic base for a salad containing fruit. Its sharp, peppery flavor contrasts beautifully with the sweet, juicy papaya.
If you don’t have access to fresh, ripe papaya you could easily substitute with whatever fruit is in season. This recipe would be perfect with Fuyu persimmons or pears in the fall. For a summer salad, you could try using peaches or nectarines.
To slice the onions very thin I recommend a ceramic mandoline for the best results. (Be careful with your fingers as they can be extremely sharp). And if you still find the taste of raw onion too strong you can marinate in lemon juice for five to ten minutes before making the rest of the salad.
I also suggest sourcing the best quality olive oil that you can find. One of my favorites is this Ice-Pressed Extra Virgin Olive Oil, which is processed twenty to thirty times colder than traditional cold-pressed olive oils, allowing for greater preservation of its nutritive and healing potential.
This recipe provides a lot of nutritional benefits. It contains 174 mg of vitamin C and is rich in essential fats, primarily from the walnuts. It also offers generous amounts of magnesium, potassium, and fiber and is Medical Medium compliant.
- 3 cups arugula
- 1 cup papaya sliced
- 1/4 cup red onion sliced thinly
- 1/2 tbsp lemon juice freshly squeezed
- 1 tbsp extra virgin olive oil
- 2 tbsp walnuts chopped
- 1 dash Himalayan salt
- freshly ground black pepper to taste
- Place all ingredients in a large salad bowl and toss to combine well.
- Enjoy immediately.
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