Murdoch Books
Healthy Vegan Avocado-Papaya Salmon Salad
Crisp-skinned papaya serves as a salmon fakeout in this totally raw, plant-based salad.
April 11, 2024
Convincingly fishy and deliciously substantial, papaya is transformed into raw, plant-based “salmon” in this inventive and elegant dish from Maz Valcorza’s The Naked Vegan: 140+ Tasty Raw Vegan Recipes For Health and Wellness. Served atop a bed of fresh kale, avocado, and clementines, this showstopping salad is sure to become a fast favorite.
What you need:
For the papaya salmon:
1 cup flaxseed meal
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon dulse flakes
1 teaspoon chopped dill
1 whole papaya, peeled, seeded, and cut into chunks
For the kale-avocado salad:
1 large avocado, diced
2 cups shredded kale
1 cup snow pea sprouts
1 cup clementine segments
For the ginger-miso Dressing:
1 cup water
3 tablespoons cold-pressed olive oil
3 tablespoons tahini
3 tablespoons coconut nectar
2 tablespoons red or white miso paste
1 tablespoon apple cider vinegar
2 teaspoons lime juice
2-inch piece of ginger, peeled and chopped
To serve:
3 tablespoons black sesame seeds
Ginger-Miso dressing
Alfalfa sprouts, to garnish
What you do:
- For the papaya salmon, into a bowl, place all ingredients except papaya and toss until well combined. Roll papaya chunks in mixture, then place on a mesh dehydrator tray.
- Dehydrate salmon at 105 degrees for 5 hours, or until outside is crispy. If you don’t have a dehydrator, place papaya mixture on a baking tray and leave in oven on its lowest setting, with the door slightly ajar, for 1 hour.
- For the ginger-miso dressing, into a blender, place all ingredients and blend until smooth.
- To serve, arrange salad ingredients among four bowls and top with papaya salmon. Sprinkle with sesame seeds, drizzle with dressing, garnish with alfalfa sprouts, and serve.
For more plant-based recipes like this, read:
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