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Martha Stewart

Papaya, Endive, and Crabmeat Salad

This salad showcases Mexican papaya. Its yellow- to red-colored flesh adds a subtle sweetness.
3
45
3
20 min
TOTAL TIME
137
CALORIES
$3.79
PER SERVING
Papaya, Endive, and Crabmeat Salad
Ingredients
8 INGREDIENTS
4 SERVINGS
Grapeseed Oil
2 tbsp grapeseed oil
Coarse Salt
1/4 tsp coarse salt
Hothouse Cucumber
1 cup hothouse cucumber
very thinly sliced English (hothouse)
Papaya
1 cup papaya
cubes (1/2 inch) plus 1 to 2 tablespoons fresh papaya seeds
Belgian Endive
2 belgian endive
Lime Juice
3 tbsp lime juice
Lump Crab Meat
3/4 cup lump crab meat
picked over
Fresh Ginger
1 tsp fresh ginger
grated
Directions
2 STEPS
View Directions on Martha Stewart
Health Info
Macros
14g
CARBS
7g
FAT
3g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
What type of papaya should I use for Papaya Salad?
How do I prepare the green papaya?
Can I make the dressing ahead of time?
My salad is too spicy, how can I tone it down?
Can I substitute fish sauce?
How should I handle the ingredients while preparing the salad?
Can I add other vegetables or fruits to this salad?
Is there a specific order to add the ingredients?
Why is my salad soggy?
Can I make Papaya Salad without a mortar and pestle?