Pawpaw is a wonderfully nutritious fruit. It’s absolutely chock-full of vitamin C, folate, vitamin A, magnesium, antioxidants and fibre. However, my favourite thing about pawpaw is it contains papain, an enzyme that works to digest protein. Your gut will love this salad!
Serves: 1
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Servings
1
Prep time
Cook time
Recipe
Ingredients
- ¼-½ pawpaw, peeled, seeds removed & sliced into thick slices
- Melted coconut oil
- Sea salt & ground black pepper
- ½ red capsicum, julienned
- ¼ cup red or white cabbage, shredded
- 2 tbsp pepitas
- Handful coriander leaves
- Juice ½ lime
- Extra-virgin olive oil, to taste
Method
- Brush pawpaw with a little coconut oil and sprinkle over a little sea salt and black pepper.
- Place on griddle pan and cook on medium-high for a few mins, until you achieve some nice grill marks. Flip over and repeat. If you don't have griddle pan, use frying pan.
- Combine all other ingredients, squeeze over lime juice, drizzle over olive oil and pinch sea salt and mix well.
- Cut pawpaw into bite-size pieces and lay on top.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
