Description
A great use for papaya seeds!
Ingredients
- Vinegar. 1/2 cup. Apple cider or tarragon vinegar work well.
- Honey. 1/3 cup. If you don’t have honey, consider maple syrup, brown sugar or another sweetener.
- Dry mustard. 1 tsp. Carole uses dry English mustard.
- Salt. 3⁄4 tsp.
- Avocado oil. 3/4 cup. Or, another oil you like.
- Raw papaya seeds. 2 tbsp. Or more to taste. Or, instead of raw, dry them if you prefer.
- Large shallot. Minced.
- Other goodies. Maybe papaya flesh? Chives? Other herbs that sound good to you? Carole once customized for a Mexican-style meal by adding lime, avocado and cilantro.
Instructions
- In a blender, combine the vinegar with the honey, mustard, and salt.
- Next blend in the oil until the dressing is smooth and mixed together.
- Add the papaya seeds and shallot, and pulse until the seeds are coarsely chopped.
- Put the dressing into a container and keep for a week or ten days.
Notes
Note from Carole: This recipe can be adapted to anyone’s taste. I sometimes add some of the papaya flesh or some chives or other herbs. Be creative. I do like the peppery taste of the papaya seeds, and I tend to add extra. Enjoy.