Avocado-Papaya Salad with Papaya Seed Dressing

Cut papaya in half lengthwise. Remove seeds, reserving 2 tablespoons for the dressing. Cut the papaya halves in quarters. Holding firmly on cutting board, run a thin knife between the fruit and the skin to separate. Cut the fruit crosswise into 1/4-inch slices. Set aside or refrigerate.

Place the the papaya seeds, lime juice, rice vinegar, honey, paprika, salt and cumin in a blender. Blend, slowly adding the olive oil, until smooth and thickened. There will be little black flecks from the seeds.

To serve, dress the greens with a couple of tablespoons of dressing. Place in center of individual salad plates. Alternate slices of papaya and avocado across the greens. Sprinkle on a few toasted nuts. Drizzle on more dressing, about 1 tablespoon more per plate. Grind on some fresh pepper. Pass the remaining dressing in a pitcher at the table.

Recipe Source: Adapted from a recipe in "Big Small Plates," by Cindy Pawlcyn with Pablo Jacinto and Erasto Jacinto