Papaya Seed Dressing Salad with Macadamia Nuts

Why You’ll Love This Recipe

• Classic island flavors: peppery-sweet papaya seed dressing with crisp, juicy greens.
• Weeknight-easy: 20-ish minutes, one blender, minimal chopping.
• Make-ahead friendly: dressing keeps for days; just toss and serve.
• Balanced and bright: sweet, tangy, and lightly spicy with buttery macadamia crunch.

Grocery List

• Produce: 1 ripe papaya, 2 romaine hearts, 1 English cucumber, 1 small sweet onion (Maui if available), 1 lime (optional)
• Dairy: None
• Pantry: Macadamia nuts, unseasoned rice vinegar, granulated sugar, neutral oil (avocado/grapeseed/light olive), Dijon mustard (optional), kosher salt, black pepper

Full Ingredients

Papaya Seed Dressing (makes about 1 1/4 cups)

• 2 tablespoons papaya seeds (from a ripe papaya), quickly rinsed and patted dry
• 1/2 cup ripe papaya flesh, diced
• 1/3 cup unseasoned rice vinegar
• 2 tablespoons granulated sugar
• 3 tablespoons chopped sweet onion (about 30 g)
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup neutral oil (avocado, grapeseed, or light olive oil)
• Optional but helpful: 1 teaspoon Dijon mustard (for a stable emulsion)
• Optional: 1 tablespoon fresh lime juice (for extra brightness)

Salad

• 2 large romaine hearts (about 12 oz), chopped or torn into bite-size pieces
• 1 large English cucumber (about 12 oz), thinly sliced into half-moons
• 1/2 cup macadamia nuts, roughly chopped
• Flaky sea salt and additional black pepper to finish (optional)

Step-by-Step Instructions

Step 1: Toast the macadamia nuts

Preheat the oven to 325°F. Spread the chopped macadamia nuts on a small baking sheet and toast for 8–10 minutes, stirring once, until fragrant and lightly golden. Cool completely. Skillet option: toast in a dry skillet over medium heat for 5–7 minutes, stirring often.

Step 2: Prep the greens and cucumber

Rinse and dry the romaine thoroughly (a salad spinner helps). Chop or tear into bite-size pieces. Slice the cucumber into thin half-moons. Pat both dry with a clean towel so the dressing clings well. Place in a large mixing bowl and set aside.

Step 3: Scoop papaya and measure seeds

Halve the ripe papaya lengthwise. Use a spoon to scoop out the seeds; quickly rinse them under cool water and pat dry to mellow the bitterness. Measure 2 tablespoons of seeds. Scoop and dice 1/2 cup papaya flesh for the dressing (save extra for snacking or garnish).

Step 4: Blend the dressing

To a blender, add papaya flesh, papaya seeds, sweet onion, rice vinegar, sugar, salt, and pepper. Blend until the seeds are finely broken up. With the blender running on low, slowly stream in the oil to emulsify until creamy and pourable (about 30–45 seconds). Blend in Dijon and/or lime juice if using. Taste and adjust: add a pinch of salt, a teaspoon of sugar, or a splash more vinegar as needed.

Step 5: Let flavors bloom (optional but recommended)

For the best flavor, let the dressing rest for 10 minutes at room temperature. It slightly thickens and the papaya seed’s pepperiness softens and blooms.

Step 6: Toss and serve

Start with 1/2 cup dressing and toss with the romaine and cucumber until lightly coated; add more dressing (up to 3/4 cup) if you prefer. Sprinkle with the cooled toasted macadamia nuts. Finish with a small pinch of flaky sea salt and a few grinds of pepper. Serve right away.

Pro Tips

• Control heat: papaya seeds are peppery. For milder dressing, use 1 tablespoon seeds; for bolder, use up to 3 tablespoons.
• Use unseasoned rice vinegar so the sugar and salt levels stay in your control.
• For extra cling, add 1 teaspoon Dijon; it stabilizes the emulsion without overtaking flavor.
• Rinse the seeds briefly to reduce bitterness, but don’t soak them—too much water dulls the spice.
• Dry your greens well; water dilutes the dressing and makes salad soggy.

Variations

• Tropical fruit add-ins: fold in 1 cup diced fresh pineapple or extra papaya cubes before serving.
• Protein boost: top with grilled shrimp or huli huli-style chicken for a main-course salad.
• Greens swap: try butter lettuce or little gems for a softer texture; add thinly sliced radish for a peppery crunch.

Storage & Make-Ahead

Dressing keeps 4–5 days in an airtight jar in the refrigerator. It may thicken as it chills; whisk in 1–2 teaspoons water or lime juice to loosen. Toasted macadamia nuts keep 1 week in an airtight container at room temperature. Prep the romaine and cucumber up to 1 day ahead and store dry in the fridge; do not dress until serving.

Nutrition (per serving)

Approximate: 360 calories; 5 g protein; 10 g carbohydrates; 32 g fat; 4 g fiber; 260 mg sodium. Values will vary with dressing amount and salt used.