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Papaya-Avocado Salsa (or Mango, or Pineapple)

  • Author: Meagan


A very pretty appetizer – this recipe is from my sister-in-law Gayle and is best served with miniature pita pockets, cut in half or tortilla chips.  ***Update – as we’ve made this over the years, this exact recipe (or any minor variation) is also brilliant with mango or pineapple as a substitute for the papaya, and we love this as a topping for grilled fish.  The only caveat is that when using pineapple, cook it a bit first, allow it to cool, and then proceed with the salsa.***



1 papaya, peeled and cubed – about 1 lb. (or a couple of mangoes, or about a half a pineapple)

1 or 2 avocados, peeled and cubed

1 or 2 c. cucumbers, peeled, seeded and diced

~3 T. cilantro, chopped AND 2-4 T. red onion, finely chopped


2 T. EACH orange juice AND lime juice

1 T. olive oil

1/2 t. EACH honey AND salt


For the salsa – toss together your ingredients of choice in a bowl and then whisk or shake together the  dressing ingredients and toss to coat all to finish the salsa.  Taste for seasonings – you can decide to double the dressing, keep in mind that the salsa will get ‘juicier’ as it sits.  We can’t stress enough how amazing this is on fish!!  Our favorites are Opah (a Hawaiian fish), or Chilean Sea Bass (out of this world when grilled by Brock).

  • Category: Appetizers, Mexican