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Summery chicory and papaya salad

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Ingredients for 4 servings:

  • 75 g papaya, ripe
  • 150 g chicory
  • 150 g avocado(s), ripe
  • n. B. olive oil, fruity
  • some sea salt or rock salt
  • e.g. almonds, macadamia nuts or walnuts as topping

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick, ketogenic, low carb, Paleo

Pit the papaya and avocado, remove the skin, and finely dice. Wash the chicory and cut into thin strips, leaving out the bitter core. Mix in a bowl with olive oil, season with salt, and garnish with a few nuts if desired. Done! Tip: If you’re not too strict about carbs, you can double the amount of papaya! Delicious as a main meal or as a side dish with grilled poultry, but also for breakfast! Approx. nutritional values ​​per 100g (without nuts!): 105 kcal, 8.9 g fat (1.3 g unsaturated fat), 3.3 g carbohydrates, 1.2 g protein.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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