Slimcado and Caribbean Sunrise
This unusual tropical salad tastes as good as it looks. It makes a good first
course arranged on lettuce leaves, or a good accompaniment to simple grilled
chicken, beef, or lamb.
1 SlimCado avocado, peeled, pitted and cut into 1 inch cubes
1 Caribbean Sunrise papaya, peeled, seeded and cut into 1/2 inch cubes
1 ripe tomato, cut into 1/2 inch cubes
1 can (14 ounces) hearts of palm, drained, rinsed and cut on the diagonal into
1/2 inch pieces
Salt and pepper to taste
Lime vinaigrette (recipe follows)
1/4 cup julienne strips of Brooks chayote for garnish
Combine SlimCado, papaya, hearts of palm, and tomato in a large bowl. Season
with salt and pepper. Sprinkle with lime vinaigrette and toss gently.
Refrigerate, covered, for 1 hour. Divide this mixture on salad plates. Garnish
with chayote strips. Serves 4.