Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Watercress |
| 2 cups | Peeled and seeded papaya -- |
| \N \N | Thinly sliced |
| ¼ cup | Avocado -- thinly sliced |
| 1 cup | Canned hearts of palm -- |
| \N \N | Drained and sliced |
| 1 cup | Tomato -- thinly sliced |
| 2 tablespoons | Lime juice |
| 2 tablespoons | Chopped cilantro |
| ¼ teaspoon | Herbal salt substitute |
| ⅛ teaspoon | Ground coriander |
| ⅛ teaspoon | Allspice |
1. Arrange watercress on 4 small salad plates. Layer slices of papaya, avocado, hearts of palm, and tomato on top.
2. Stir together lime juice, cilantro, salt substitute, coriander, and allspice. Drizzle over papaya salads. Cover with plastic wrap and chill 30 minutes before serving.
Recipe By : the California Culinary Academy File