Colorful salad with papaya and almonds

Ingredients for 2 servings:

• 2 m.-large tomato(s), fully ripe
• 1 small gherkin(s), Silesian style
• 1 small cucumber(s)
• 150 g papaya
• 50 g carrot(s), coarsely grated
• 1 chili pepper(s), green
• 2 m.-sized garlic cloves, fresh
• 80 g almonds, whole, peeled
• 6 tbsp pickle juice from the pickles
• 1 tbsp red wine vinegar
• 6 g salt or granulated chicken stock
• 2 tsp dried herbs of Provence
• 1 tsp, sautéed rosemary
• 1 pinch(s) black pepper from the mill
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp, crushed paprika powder, sweet
• 1 tbsp tomato paste
• 1 tsp oyster sauce
• 6 tbsp extra virgin olive oil
• e.g. Dill, fresh
• n. B. Almond(s), peeled
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quarter the tomatoes lengthwise, remove the green stems and stalks, and cut the fruit into thirds crosswise. Cut the Silesian cucumber into approximately 3 mm thick slices. Wash the cucumber, cut off both ends, quarter lengthwise, and slice/grate crosswise into approximately 5 mm thick slices. Cut a slice from a fully ripe papaya, remove the seeds, peel, and cut into approximately 2 cm pieces. Wash the carrot, cut off both ends, and peel. Grate off the appropriate amount with a coarse grater. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds and discard the stalks. Cut off both ends of the garlic cloves, peel them, and press them through a garlic press. Mix all the dressing ingredients, except the olive oil, in a small bowl. Just before serving, add to the salad along with the almonds and mix. Divide the salad among serving bowls, drizzle with oil, garnish and serve immediately.