The hot salsa really makes this papaya Carpaccio pop.
Prepare on a chilly day for an instant warm up.
1 papaya, peeled and sliced thinly
1 bag baby spinach
1/2 cup pecans or walnuts, coarsely chopped
4 dates, finely chopped
1-2 tablespoons olive oil
Spread baby spinach on a platter and add papaya fillets on top. Squeeze the lime over all. Spread the nuts and dates over the papaya. Drizzle with olive oil over before severing. Serve with hot salsa. (See recipe below.)
2 green chilis or jalapenos
2 red chilis
4 cloves garlic
1 cup olive oil
1/2 cup lemon or lime juice
2 pinches of salt
Remove stems and seeds from chilis. Finely chop all ingredients and mix with olive oil and lemon juice. Will keep for about two weeks in a glass jar in the refrigerator.Written by Elise Goodlife