The inspiration for this dish came from the Thai food that I would eat in Hawaii on one of those warm, sticky, and humid days. The combination of a cold, crunchy green papaya paired with a freshly caught fatty Hamachi just makes perfect sense.
Unusual fruit flavors are a great way to jazz up everyday salads like this one. Sweet, fresh papaya brings a summery twist to arugula, and a fresh pomegranate vinaigrette ensures that you're getting a good dose of cancer-fighting antioxidants with each bite.
This is one of my favorite street foods — in Bangkok, where I first tasted this dish, they toss in fresh crab, shell and all. It’s a completely transporting experience: As you eat the salad you stumble on pieces of shell, their crevices filled with bright, tangy vinaigrette just begging to be sucked out. My version is vegetarian, but if you’re feeling adventurous, add some beautiful blue crab (shells are totally optional).
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Thai diet is one of the most intrinsically healthy in the world! If you want to go out to try Thai food. I have some idea for your dinner or quick lunch with fresh herbs. Som Tum (Papaya Salad) made from fruits such as payaya etc. pounded and combined with ingredients, sour taste.
Ingredients: 1 Florida avocado peeled, and cut into large dice 1 ripe papaya peeled, and cut into large dice 1/2 Vidalia onion thinly sliced 1 bunch baby arugula 2 tablespoons tarragon leaves ORANGE AND VANILLA VINAIGRETTE: 1 cup orange juice 1 ...
Serves 2.Salad4 cups shredded green papaya or jicama to substitute1 cup beef jerky yes, you're reading that right beef jerky, do NOT use the Slim Jim brand for this, chopped into bitesize strips1/2 cup crushed peanuts1/2 cup chopped cilantro ...