Papaya Vinaigrette
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A light and fruity vinaigrette made with fresh papaya, lime juice, and a hint of clove. The dressing is naturally sweetened with coconut sugar and pairs well with salads or grilled vegetables. Toasted sunflower seeds are included as a crunchy topping.
Ingredients
- 118 ml fresh ripe papaya chopped
- 59.1 ml freshly squeezed lime juice
- 14.8 ml apple cider vinegar
- 14.8 ml coconut sugar
- 4.93 ml Dijon mustard
- 2.46 ml pink Himalayan salt
- 1 pinch ground cloves
- 118 ml extra-virgin olive oil
- 473 ml shelled raw sunflower seeds
- 14.8 ml avocado oil
- 4.93 ml fine sea salt
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 32.9 mg
- Iron: 1.18 mg
- Magnesium: 20.9 mg
- Phosphorus: 33.4 mg
- Potassium: 317 mg
- Zinc: 0.26 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml freshly squeezed lime juice
- 14.8 ml apple cider vinegar
- 14.8 ml coconut sugar
- 4.93 ml Dijon mustard
- 2.46 ml pink Himalayan salt
- 1 pinch ground cloves
- 118 ml extra-virgin olive oil
- 473 ml shelled raw sunflower seeds
- 14.8 ml avocado oil
- 4.93 ml fine sea salt
Prepare
- Chop 118 ml fresh ripe papaya
Let's Cook
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Step 1.
In a blender, combine the chopped papaya, lime juice, apple cider vinegar, coconut sugar, Dijon mustard, pink Himalayan salt, and ground cloves. Blend on high for 1 minute until smooth.
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Step 2.
Reduce the blender speed to low. With the blender running, slowly drizzle in the olive oil until the dressing is fully combined and emulsified. Taste and adjust seasoning with more salt or coconut sugar if needed. Set aside.
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Step 3.
Place the sunflower seeds in a medium skillet over medium heat. Toast, stirring frequently, for 5 to 7 minutes until lightly browned and aromatic.
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Step 4.
Stir in the avocado oil and sea salt into the skillet with the sunflower seeds. Continue heating for 2 minutes, stirring constantly.
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Step 5.
Remove the sunflower seeds from the skillet and spread them onto a baking sheet to cool completely. Once cool, transfer to an airtight container and store at room temperature for up to 1 month.