Taste of Olney

It has been HOT HOT HOT in Olney and a refreshing salad seemed in order - especially with the appearance of gorgeously ripe papayas at Stewart’s Food Store. Danny whipped up this papaya salad using a recipe from the Two Purple Figs website, twopurplefigs.com, as a guide.

“It’s easy, it’s quick and it’s very cooling on a miserably hot day,” he said. “It’s just a great blend of flavors.”

He modified the recipe by adding mint and jalapeno to the salad fixings, and substituted sriracha sauce for chili sauce. He roasted cashews in the oven on a baking sheet at 350 degrees for 15 minutes, and crushed them before sprinkling them over the salad.

Nor did the original recipe did not call for the lime juice that Danny squeezed over the salad.

“Lime on any fruit is good. It makes it taste sweeter,” he said.

All ingredients are sold at Stewart’s Food Store.

Ingredients

Papaya Salad 1 papaya peeled, deseeded and cut up julienne into thin slices 2 small cucumbers julienned into thin slices 2 avocados peeled, cut into thin slices 3 scallions sliced thinly into strips the same size as the papaya and cucumbers 1 cup mint leaves 1/2 cup cilantro leaves 2/3 cup cashews toasted is best Papaya Salad Dressing 3 tablespoons rice vinegar 1 teaspoon soy sauce 1 Tablespoons chilli sauce 1/2 teaspoon lime juice 1/8 teaspoon salt 1 Tablespoon honey 1 Teaspoon Finely minced ginger Preparation: Step 1: Add all dressing ingredients in a bowl and mix. Set aside.

Step 2: Peel, and slice Julienne all the veggies except the mint and cilantro.

Arrange all the salad ingredients in a large bowl or on a flat plate.

Drizzle the salad dressing over the salad.

Sprinkle the cashews. Toss well and enjoy!