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Tropical Papaya, Avocado and Pulpo Salad

Tropical Papaya, Avocado and Pulpo Salad
By jgreghenry Published August 17, 2010

Description

The bright tropical flavors offset the rich meaty pulpo in a very delicious way. But if octopus is not your thing it could easily be omitted or substituted with shrimp or chicken.

Prep time: 15 minutes
Yield:1 ()

Ingredients:

  • 1 (15 oz) can pulpo , available in latin markets
  • 0.25 c extra-virgin olive oil
  • 0.25 c fresh squeezed lime juice
  • 4 c baby arugula (4 ounces)
  • 0 salt and pepper as needed
  • 1 (1 1/2-pound) papaya, peeled, seeded and cut into 1-inch cubes (4 cups)
  • 1 large red onion, sliced into 1/4-inch slivers
  • 1 firm-ripe avocado, quartered, pitted, peeled, sliced lengthwise
  • 1 medium jicama, peeled and cut into matchsticks
  • 2 T mint leaves, chopped

Summary

Yield
Servings
Prep time15 minutes
RecipeEclectic First Courses Quick and Easy Salad Seafood
Ingredientsred onion avocado pulpo papaya olive oil mint jicama arugula

Directions

Wash and drain the pulpo.

Put lime juice, and generous pinch salt and pepper, in a medium bowl. Whisking, add olive oil in a slow and steady stream.

Put arugula in a large mixing bowl; add 2 tablespoons of the dressing, and generous pinch salt and pepper; toss to combine. Divide the arugula among 4 serving plates. Reserve the large mixing bowl mixing bowl.

In the large mixing bowl, combine pulpo, papaya, red onion, avocado, jicama and mint. Add the remaining dressing and gently toss to combine; season to taste with salt and pepper. Divide the pulpo mixture on top of the arugula. Sprinkle with pepper.

Notes:

serves 4