John Myers
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Papaya and Paprika Salad, Papaya Cream Cheese Dip with Sweet Potato
The perfect papaya and paprika salad, papaya cream cheese dip with sweet potato recipe with a picture and simple step-by-step instructions.
salad
- 1 Papaya fresh
- 1 Red peppers
- 0,5 Onion red
- 0,5 tablespoon Coriander leaves
- 1 Garlic clove chopped
- 1 teaspoon Balsamic vinegar with calmansi
- 1 tablespoon Extra virgin olive oil
- 0,5 teaspoon Hot paprika powder
- Salt and pepper
- 0,5 tablespoon Sesame black
Cream cheese dip
- 200 g Cream cheese double cream setting
- Kernels of a papaya
- 1 Peeled garlic clove
- 2 tablespoon Extra virgin olive oil
- 0,5 Red onion, diced
- 1 teaspoon Hot paprika powder
- Coriander leaves
- 1 tablespoon Sesame black
salad
- Divide, core and peel the papaya. Set the seeds aside. Wash and core the peppers. Dice the peppers and papaya. Cut the onion into rings. Put in a bowl and mix with the rest of the ingredients. Season with salt and pepper and let rest for 1 hour.
Cream cheese dip
- Puree the papaya seeds with the olive oil, paprika powder and the clove of garlic. Add to the cream cheese and mix. Add the diced onion and sesame seeds. Mix well. Season to taste with salt and pepper and a few coriander leaves.
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- In the meantime, wrap the sweet potatoes in baking paper and cook them in the oven.
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