Tropical Green Salad Recipe

Name: Tropical Green Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Dressing; 3 tablespoons red wine vinegar; 1 tablespoon fresh orange juice; 3 small shallots, minced; 1 teaspoon salt; 1/2 teaspoon fresh ground pepper; 6 tablespoons extra virgin olive oil; For Salad; 1/2 cup raw hulled green pumpkin seeds; 1 tablespoon soy sauce; 1 pomegranate; 1 ripe papaya; 3 bunches baby arugula, stemmed, carefully washed and dried; 1 cup crumbled cabrales cheese or 1 cup Roquefort cheese

Servings: persons

For Dressing
3 tablespoons red wine vinegar
1 tablespoon fresh orange juice
3 small shallots, minced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
6 tablespoons extra virgin olive oil
For Salad
1/2 cup raw hulled green pumpkin seeds
1 tablespoon soy sauce
1 pomegranate
1 ripe papaya
3 bunches baby arugula, stemmed, carefully washed and dried
1 cup crumbled cabrales cheese or 1 cup Roquefort cheese

1
FOR DRESSING: In a small bowl, whisk together the vinegar, orange juice, shallots, salt and pepper until the salt dissolves. Add the olive oil in a slow stream, whisking constantly until emulsified. Set aside.
2
In a small, dry frying pan over medium heat, toast the pumpkin seeds until slightly puffed and golden, 3-5 minutes. Add the soy sauce and stir to mix, then immediately remove from the heat. Turn the pumpkin seeds onto a plate to cool.
3
Cut off the blossom end of the pomegranate, removing some of the membrane but not cutting into the seeds. Score the skin into quarters, then break the fruit apart gently, following the scored lines. Bend back the thin hard skin and pull the seeds free of it. (If this step is done in a basin of water, the membrane and skin will float and the seeds will sink.) Set the seeds aside.
4
Cut the papaya in half lengthwise and scoop out and discard the seeds. Cut each half into thin slices and place in a large salad bowl.
5
Add the arugula, cheese and pomegranate seeds to the papaya. Drizzle on just enough of the dressing to coat, then toss gently. Sprinkle the pumpkin seeds over the top and serve. Pass the remaining dressing at the table.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For Dressing, 3 tablespoons red wine vinegar, 1 tablespoon fresh orange juice, 3 small shallots, minced, and more.

Yes, Tropical Green Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tropical Green Salad

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