Jamaican papaya salad

Yield: 4 Servings

Measure Ingredient
1 cup Watercress
2 cups Peeled and seeded papaya --
Thinly sliced
¼ cup Avocado -- thinly sliced
1 cup Canned hearts of palm --
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

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