- Egg free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- No added sugar
- Vegan
- Vegetarian
- Contains wholegrains
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
In this vibrant papaya salad, the golden fruit works a treat with the creamy avocado, peppery rocket, juicy tomatoes and zingy dressing.
- Serves4
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 1 cup (200g) McKenzie’s Lentils, Freekeh & Beans Superblend, rinsed, drained
- 1 small papaya, seeded, peeled, thinly sliced
- 150g Coles Australian Kale & Baby Spinach
- 1 bunch coriander, leaves picked
- 1/2 red onion, thinly sliced
- 250g pkt baby cucumbers, thinly sliced
- 200g Perino tomatoes, halved
- 2 avocados, stoned, peeled, thinly sliced
- 1/2 cup (70g) roasted salted peanuts, chopped
- 1 tsp Dijon mustard
- 1/4 cup (60ml) olive oil
- 2 tbs rice wine vinegar
- 3 tsp mirin
- 3cm ginger, finely grated
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the lentil mixture following packet directions. Refresh under cold running water. Drain well. Transfer to a serving bowl with the papaya, kale mixture, coriander leaves, red onion, cucumbers, tomato and avocado and gently toss to combine. Sprinkle with peanut.
Step 2
Place mustard, oil, vinegar, mirin and ginger in a screw-top jar and shake until well combined. Season. Drizzle over salad to serve.
