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Papaya and Avocado Salad with Danish Blue Cheese and Walnuts

A fresh, seasonal salad ripe with complementary sweet and tangy flavors.

Per Serving (incl. cheese): 299 Calories, 8g Protein, 14g Carbohydrate, 14g Fat, 5g Fiber, 17mg Cholesterol, 354mg Sodium
Yield: Serves 6


  • 6 cups mesclun (mixed baby salad greens)
  • 1 large papaya
  • 1 medium avocado
  • 1/4 c. lemon juice
  • 4 ounce Danish blue cheese, crumbled*
  • 1/2 c. walnuts, coarsely chopped
  • 2 T. olive oil
  • 2 T. balsamic vinegar
  • 1/4 t. black pepper
  • 1/4 t. herbes de Provence

*Total vegetarians may omit the Danish blue cheese in this recipe.


  1. Clean mesclun leaves and place 1 cup on each salad plate.
  2. Peel and slice avocado into thin wedges. Cover with lemon juice for 5 minutes then drain.
  3. Peel and slice papaya into thin wedges. Arrange papaya wedges and avocado wedges alternately on top of the mesclun.
  4. Sprinkle with crumbled Danish blue cheese and walnuts.
  5. Whisk olive oil, balsamic vinegar, black pepper, and herbes de Provence together. Drizzle  2 teaspoons atop each salad. 
  6. Chill until serving time.

Source: Sharon Palmer, RD

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