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Watercress and Papaya Salad

Serves 4

This sprightly salad makes a beautiful appetizer. It also pairs very well with roast chicken. The zingy dressing balances the peppery flavour of the cress.


  • Watercress lower stems removed, 4 cups
  • Papaya peeled and cubed, 2 cups
  • Extra Virgin Olive Oil 3 Tbs
  • White Wine Vinegar 1 Tbs
  • Fresh Lemon Juice 1 Tbs
  • Grain Mustard 1 tsp
  • Honey 1 tsp
  • Salt and Freshly Ground Black Pepper to taste
  • Macadamia Nuts 2 Tbs
  • Mint Leaves for garnish

Cook It

  1. Toast the macadamia nuts in a dry skillet until fragrant and starting to brown. Allow to cool then roughly chop.
  2. Place the watercress, papaya and macadamia nuts in a salad bowl.
  3. Whisk together the oil, vinegar, lemon juice, mustard, honey, salt and pepper until emulsified. Taste the dressing and adjust the seasoning if needed.
  4. Gently toss the salad with the dressing. Plate and garnish with mint leaves.