You’ll find a lot of papaya seed dressing versions on this here blog. That’s because I have such a hard time discarding the healthful, enzyme rich seeds that harbor inside delicious papaya. But this time I went so left, it was right. Plus this banana vinegar that our friends Heidi and Josh gifted us for Shea’s #2 birthday is so delicious I take secretive sips out of the bottle it’s that good. So here’s what I have to share – it’s a backdoor salad dressing that way off the cuff – and the hook.
- seeds from 1 papapya (medium or so)
- 1 lilikoi – juice and seeds
- cover with banana vinegar
- 1 Tbsp dijon mustard
- 3 garlic chives with flowers
- 1 medium nub of ginger, chopped
- 1.5 Tbsp local honey
- 1/4 cup olive oil
- pinch of sea salt
Blend until well combined. Enjoy over fresh greens or as a dipping sauce.