Beachy Papaya Boats with Papaya Seed Drizzle

Name: Beachy Papaya Boats with Papaya Seed Drizzle
Total time: 10 min
Yield: 2
Ingredients: 1 large ripe papaya; ½ avocado, diced; 5 fresh figs, halved; 2 tablespoons hemp seeds; 2 tablespoons raw cashews, whole; 1 tablespoon sweet cream; dash of ground cinnamon; pinch of sea salt, for topping; ½ cup apple cider vinegar; ½ cup olive oil; 1 tablespoon dijon mustard; 3 tablespoons maple syrup; 1 teaspoon pink himalayan sea salt; ¼ cup diced red onion; 2 to 3 tablespoons fresh papaya seeds

Recipe GLPR4e5eccbba687ef

Salad

10 min

1021 cal

Servings: 2

No-Cook

SNAP eligible

Fresh and vibrant papaya halves filled with a colorful mix of creamy avocado, sweet figs, crunchy cashews, and nutritious hemp seeds, topped with a touch of cream, granola, warm cinnamon, and finishing sea salt. Served alongside a silky homemade papaya seed vinaigrette that brings tangy, herbaceous notes to complement the natural sweetness of the fruit. A light and refreshing dish perfect for brunch or a light meal.

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Ingredients

1 large ripe papaya

½ avocado, diced

5 fresh figs, halved

2 tablespoons hemp seeds

2 tablespoons raw cashews, whole

1 tablespoon sweet cream

dash of ground cinnamon

pinch of sea salt, for topping

½ cup apple cider vinegar

½ cup olive oil

1 tablespoon dijon mustard

3 tablespoons maple syrup

1 teaspoon pink himalayan sea salt

¼ cup diced red onion

2 to 3 tablespoons fresh papaya seeds

Directions

Slice the papaya lengthwise into two halves. Using a spoon, carefully scoop out the center seeds and set them aside for the drizzle. Leave the papaya flesh intact to create natural boat-shaped vessels.
In a large mixing bowl, gently combine the diced avocado, halved figs, hemp seeds, and raw cashews by stirring just until mixed together. Do not overmix to preserve the texture and visual appeal.
Divide the avocado and fig mixture evenly between the two papaya halves, mounding it gently in the center.
Drizzle 1 tablespoon of sweet cream over each papaya boat, spreading it lightly over the filling.
Finish each boat with a light dash of ground cinnamon and a small pinch of sea salt sprinkled on top.
In a high-speed blender, combine the reserved papaya seeds, apple cider vinegar, olive oil, dijon mustard, maple syrup, pink himalayan salt, and diced red onion. Blend until smooth, about 1 minute. Note that small flecks of papaya seeds will remain visible in the drizzle, which is desired.
Serve the papaya boats immediately with a spoon, drizzling the papaya seed vinaigrette generously over the top or on the side. Store any leftover drizzle in the refrigerator for up to one week.

Comments

Grocery List Plus Editorial Staff3.75

Papaya and avocado are reliable finds at Harris Teeter and Food Lion year-round, but ripe figs in Charlotte outside late summer demand a specialty stop or Whole Foods run, and hemp seeds will require Harris Teeter or ALDI, making this a two-stop errand for a weeknight. The real cost driver is the avocado and figs together; at $3-4 for a decent fig and $1.50-2 for an avocado, you're looking at $8-10 for two servings before nuts and cream. The stated 10 minutes ignores avocado-pitting and papaya-halving prep; expect 15 minutes actual time. This is a same-night dish with no second-day life, and it reads as brunch-for-two rather than a family meal or weeknight fallback.