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papaya, feta, and red onion salad recipe

September 2, 2009

Your humble correspondent isn’t the biggest salad fan out there.  Sure, they are nutritious and all that good stuff, but sorely lack in the creativity and all important filling factor.  I am man, hear me roar.

Always one to troubleshoot (as long as it doesn’t require all that much original thought, time, or effort), substitute some ingredients here and there, throw a few extra things in, tweak this and that, and you’re left with a creative, substantial, and filling salad —complete with a lovely pastel pink color that does absolute wonders for one’s masculinity.  Roar.


Half of a large papaya -seeded, skinned, and chopped into 1 inch chunks.

Get to know your ingredients…

  • Look for a papaya that’s soft and yielding…like what you look for in a ripe avocado
  • Papaya tastes similar to cantaloupe
  • The black seeds are edible –they are spicy and sometimes used as a substitute for pepper
  • Unripe green papaya is often used in curries
  • Papaya is grown in the tropics –think India, Brazil, the Caribbean, etc.

Papaya for papaya, feta, and red onion salad recipe

Half of a red onion sliced into thin strips

2-3 ozs. of good crumbled feta cheese

A half inch piece of ginger, finely minced

10-15 mint leafs, finely chopped

From da garden to man salad

From da garden to man salad

Juice of half a lime

3 TBS olive oil

Salt and pepper to taste

1 tsp honey


Mix all the ingredients together.  Taste and adjust accordingly for seasoning.


Serve with:

Brazilian shrimp and bean cakes to Jamaican Jerk to any dish that needs a sweet, bright, and tasty addition.

Man up

Man up

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