Mexican Salad with Papaya Dressing

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

salad

• 200 g cherry tomatoes
• 200 g zucchini
• 150 g cauliflower (florets)
• 150 g red bell pepper
• 60 g rocket (or mixed salad leaves)
• 80 g corn kernels
• 40 g mung bean sprouts
• 12 g fresh coriander (or parsley)

dressing

• 200 g papaya (ripe, flesh only)
• 150 g red bell pepper
• 30 ml lemon juice
• 1 clove garlic
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 10 g parsley (fresh)
• 1 tsp papaya seeds (optional)

How to make it

1. Halve the cherry tomatoes. Slice the zucchini into thin half-moons or strips (about 2–3 mm thick). Break the cauliflower into small florets. Slice the red bell pepper into thin strips. If using canned corn, drain it; if using fresh or frozen, cook as needed.
2. Arrange the rocket or mixed leaves as a base on a large plate or in a bowl. Layer the prepared vegetables, corn, and mung bean sprouts on top. Gently toss or leave layered for a more striking presentation.
3. To make the dressing, add the papaya flesh and red bell pepper to a blender and blend until smooth. Add the lemon juice, garlic, ground cumin, fresh parsley, cayenne pepper and salt, then blend again until fully combined. If using papaya seeds, add them now and blend briefly — they add a subtle bitter, peppery note.
4. Taste the dressing and gradually add salt or cayenne pepper to your preferred level of heat.
5. Pour the dressing over the salad just before serving, or serve it on the side. Garnish with fresh coriander or parsley and serve immediately to keep the vegetables crisp.

Nutrition