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🍽️ Fresh Salad with Snow Peas and Papaya

143 kcal · 30 min · 4 servings

Ingredients

• 0.5 radicchio (80 g)
• 0.5 Lollo bionda (100 g)
• 300 g snow peas
• salt
• 400 g ripe papaya (1 piece)
• 8 edible flowers
• 1 red chili pepper
• 1 lime
• 1 tbsp maple syrup
• 2 tbsp olive oil (20 ml)
• 1 tbsp roasted cashew nuts

Instructions

1. 1. Separate the radicchio and lollo bionda (a type of head lettuce) into individual leaves.
2. 2. Wash the leaves thoroughly and spin them dry.
3. 3. Tear the leaves into bite-sized pieces.
4. 4. Wash the snow peas and remove the tough ends.
5. 5. Bring a pot of salted water to a boil.
6. 6. Add the snow peas to the boiling water.
7. 7. Cook them over medium heat for 2 to 3 minutes.
8. 8. Drain the snow peas.
9. 9. Shock them immediately in ice-cold water to stop the cooking process.
10. 10. Let them drain well in a sieve.
11. 11. Cut the snow peas in half crosswise.
12. 12. Halve the papaya lengthwise.
13. 13. Remove the seeds using a teaspoon.
14. 14. Peel the papaya.
15. 15. Slice the flesh into approximately 5 millimeter thick slices.
16. 16. Shake the flowers vigorously to remove insects.
17. 17. Gently pluck off the flower petals.
18. 18. Wash the flower petals.
19. 19. Shake them dry.
20. 20. Place the leaves, snow peas, and papaya in a large salad bowl.
21. 21. Wash the chili pepper.
22. 22. Halve the chili pepper lengthwise.
23. 23. Remove the seeds and the white pith.
24. 24. Dice the chili very finely.
25. 25. Squeeze the lime.
26. 26. Measure out 2 tablespoons of lime juice.
27. 27. Pour the juice into a small bowl.
28. 28. Mix the juice with the finely diced chili.
29. 29. Add salt, maple syrup, and oil.
30. 30. Mix the dressing ingredients well.
31. 31. Pour the dressing over the salad.
32. 32. Toss the salad gently to combine everything.
33. 33. Chop the cashew nuts with a large knife.
34. 34. Sprinkle the chopped cashew nuts over the salad.
35. 35. Serve the salad immediately.

Nutrition per serving

• kcal: 143
• Protein: 6 g · Fett/Fat: 6 g · Carbs: 15 g