Papaya and Avocado Salads with Hawaiian Vanilla Vinaigrette

Name: Papaya and Avocado Salads with Hawaiian Vanilla Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 larges avocados, peeled and sliced; 24 medium sizes butter lettuce leaves (from about 3 heads); 6 Tbsps Champagne vinegar; 1 teaspoons kosher salt; 118 milliliters olive oil; 2 papayas, peeled and sliced; 1 teaspoon sugar; 1 Hawaiian (or other) vanilla bean

Need a gluten free and vegan side dish? Papayan and Avocado Salads with Hawaiian Vanilla Vinaigrette could be a tremendous recipe to try. This recipe serves 12. One serving contains 151 calories, 1g of protein, and 14g of fat. Head to the store and pick up olive oil, kosher salt, champagne vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a small bowl, whisk together vinegar, oil, salt, and sugar.

Ingredients you will need

Vinegar

Sugar

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Cut vanilla bean in half lengthwise, scrape seeds from one half with the back of a paring knife, and add seeds and scraped pod to vinaigrette (reserve other half of pod for another use). Set aside at room temperature for at least 1 hour to let the vanilla flavor develop.

Ingredients you will need

Vanilla