„Avocado Papaya Chicory Salad“

This salad appealed to me from the start because I love all of the ingredients that give it its name. In general, I love fruit in salads, because the fruity sweetness rounds off (almost) every salad perfectly for me. So here it is important that you get a ripe, sweet papaya! In the book, the amounts given below should be enough for 4 servings, but if you like eating salad as a main course like I do, you should expect noch more than 1-2 servings.

For the Salad:

200g chicory

300g papaya (without the skin and seeds)

1 avocado (ripe but not too soft)

For the dressing:

1 TL Dijon mustard

1 EL tamari or soy sauce

1 EL lemon juice

2 EL orange juice

1 EL coconut milk

1 small red onion (~50g)

Salt, pepper and chili to taste

Preparation:

1. Cut the onion into fine rings. Mix the remaining dressing ingredients well (e.g., in a screw-top jar) and add the onion rings. Set aside to marinate.
2. Cut the chicory into rings about 1cm wide. Dice the papaya and avocado and mix gently in a large salad bowl.
3. Arrange on 2 plates or bowls and top with the marinated onions and dressing.