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Papaya-Avocado Salad

:  April/May 2006

Your rating: None Average: 4.8 (20 votes)

Crunchy jicama and walnuts pair with creamy papaya and avocado for an unusual salad.


Papaya-Avocado Salad Recipe

Makes: 4 servings, about 2/3 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 medium papaya, diced
  • 1 medium avocado, diced
  • 3/4 cup diced jicama
  • 2 tablespoons chopped toasted walnuts
  • 2 tablespoons low-fat raspberry vinaigrette

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Preparation

  1. Toss papaya, avocado, jicama, walnuts and raspberry vinaigrette in a medium bowl.

Nutrition

Per serving: 118 calories; 8 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 2 g protein; 5 g fiber; 25 mg sodium; 301 mg potassium.

Nutrition Bonus: Vitamin C, fiber, folate, potassium, magnesium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 vegetable, 1 1/2 fat


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Recipe Categories

Holiday
Memorial Day
New Year's Eve
Father's Day
July 4th
Labor Day
Health & Diet Considerations
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Style/Theme
Quick (total 30 min. or less)
Vegan
Vegetarian
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Type of Dish
Salad, side/appetizer
Preparation/ Technique
No-cook
Ethnic/Regional
Caribbean
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
April/May 2006
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