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🍽️ Fresh Papaya and Cucumber Salad with Lemon

96 kcal · 30 min · 4 servings

Ingredients

• 900 g papaya (2 papayas)
• 1 kg cucumber (2 cucumbers)
• 2 lemons
• 1 tbsp liquid flower honey
• 1 tbsp olive oil
• 3 sprigs mint
• 0.5 bunch chives
• salt

Instructions

1. 1. Peel the papayas and cut them in half lengthwise, then into quarters.
2. 2. Remove the seeds from the fruit flesh.
3. 3. Slice the fruit crosswise into rounds about 5 millimeters thick.
4. 4. Place the papaya slices into a large bowl.
5. 5. Wash the cucumbers thoroughly.
6. 6. Peel the cucumbers completely.
7. 7. Cut the cucumbers in half lengthwise.
8. 8. Scoop out the inside of the cucumbers using a spoon.
9. 9. Slice the cucumbers crosswise into rounds about 5 millimeters thick.
10. 10. Add the cucumber slices to the papaya in the bowl.
11. 11. Rinse one lemon under hot water.
12. 12. Dry the lemon.
13. 13. Finely grate the zest of the lemon.
14. 14. Peel both lemons thickly.
15. 15. Make sure to remove the white pith under the peel as well.
16. 16. Carefully cut the lemon segments out of the membranes.
17. 17. Cut the lemon segments in half crosswise.
18. 18. Add the lemon segments and the grated zest to the papaya and cucumber mixture.
19. 19. Whisk the honey and olive oil together in a small bowl.
20. 20. Pour the dressing mixture over the salad.
21. 21. Gently toss the salad to ensure everything is well combined.
22. 22. Let the salad marinate for about 15 minutes.
23. 23. Wash the mint and chives in the meantime.
24. 24. Shake the herbs dry.
25. 25. Pluck the mint leaves from the stems.
26. 26. Cut the mint leaves into thin strips.
27. 27. Cut the chives into small rings.
28. 28. Add the mint and chives to the salad.
29. 29. Season the salad to taste with salt.
30. 30. Serve the salad immediately or fill it into a tightly closing food container.

Nutrition per serving

• kcal: 96
• Protein: 2 g · Fett/Fat: 3 g · Carbs: 13 g