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Serves 4 / Usually discarded, papaya seeds are edible and have a slightly peppery taste. It's OK if some of the pulp sticks to the seeds—it just adds flavor. The dressing is also good as a sauce for fish or chicken.
1 ripe papaya (about 1 pound)
1 large ripe avocado
2 tablespoons chopped green onions
2 cups endive leaves or mixed baby greens
Toasted macadamia nuts (optional)
Papaya-seed Dressing
3-4 tablespoons fresh papaya seeds
1/3 cup rice vinegar
2 tablespoons brown sugar
1/4 cup canola or other vegetable oil
1/4 teaspoon salt
1/8 teaspoon dry mustard
3 tablespoons chopped Maui or white onion
1. Cut papaya in half and remove seeds; don't discard seeds. Combine all dressing ingredients in a blender; blend on high until papaya seeds are about the size of ground black pepper.
2. Peel papaya and cut flesh into 1/2-inch cubes. Cut avocado in half; remove pit and peel, and dice flesh into 1/2-inch cubes. Toss papaya, avocado, and green onions with dressing to taste. Serve over endive leaves or mixed greens, garnished with nuts if desired.