Instructions

Step 1

In a blender, combine the vinegar with the honey, mustard, and salt. With the machine one, slowly drizzle in the olive oil until the dressing is emulsified.

Step 2

Add the papaya seeds and shallot, and pulse until the seeds are coarsely chopped. Pour the dressing into a bottle and close. Refrigerate the dressing for up to 2 weeks.

In a blender, combine the vinegar with the honey, mustard, and salt. With the machine one, slowly drizzle in the olive oil until the dressing is emulsified.

Add the papaya seeds and shallot, and pulse until the seeds are coarsely chopped. Pour the dressing into a bottle and close. Refrigerate the dressing for up to 2 weeks.

Recipes

Hawaiian Papaya Seed Dressing

Serves
makes 1 1/2 cups
Time
5 minutes

FARIDEH SADEGHIN

This classic, sweet-tart Hawaiian dressing gets a peppery kick from ground up papaya seeds. Drizzle over baby lettuce or papaya flesh.

Featured in: Put Papaya Seeds in Your Salad Dressing

Ingredients

¹⁄₂ cup tarragon vinegar
¹⁄₃ cup honey
1 ¹⁄₂ tsp. dry English mustard
³⁄₄ tsp. kosher salt
³⁄₄ cup olive oil
1 ¹⁄₂ tbsp. papaya seeds (from about 1/2 papaya)
1/2 large shallot, minced

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Instructions

Step 1

In a blender, combine the vinegar with the honey, mustard, and salt. With the machine one, slowly drizzle in the olive oil until the dressing is emulsified.

Step 2

Add the papaya seeds and shallot, and pulse until the seeds are coarsely chopped. Pour the dressing into a bottle and close. Refrigerate the dressing for up to 2 weeks.

In a blender, combine the vinegar with the honey, mustard, and salt. With the machine one, slowly drizzle in the olive oil until the dressing is emulsified.
Add the papaya seeds and shallot, and pulse until the seeds are coarsely chopped. Pour the dressing into a bottle and close. Refrigerate the dressing for up to 2 weeks.