Looking for an unusual salad to snazz up a holiday meal, and then enjoy forever after? That just happens to be exactly what I’m writing to you about today.

Before we start talking exotic salads, a reminder to get yourself registered for the January 2019 21-day Body Sass® Cleanse Group Program, on deck to support your post-holiday re-set, after the celebrations come to a close.
The Program runs Jan 12 – Feb 1, 2108.
Registration is OPEN and will END at 12 noon ET on Tuesday, Jan 8th.
Lose weight, gain energy, and enjoy better health with this 21-day jumpstart by registering HERE.

Why does food matter and how can it change your weight, energy and health? Great question, and I invite you to take in my FREE 3-part training that will educate, inspire, and empower you. I invite you to get your first eBook today.

Now about that exotic salad.

When planning for holidays, the mojo in my family is that the host does the main dish and maybe a few sides, and everyone else gets food assignments to round out the day’s menu. This year, my brother-in-law texted me that my assignment was to bring an EXOTIC salad (exotic is such a fun word) that would pair nicely with lamb. What a great assignment! Today I’m sharing with you what came out of my test kitchen.

Exotic Holiday Salad

(Serves 2)

Fixings:

  • 2 tbsp. shelled raw pistachios
  • 1 ripe papaya
  • 1 ripe avocado
  • 1.5 c. watercress, loosely packed
  • 1/2 c. arugula, loosely packed
  • large handful of fresh mint
  • juice of half a lime
  • 1 tbsp. extra-virgin olive oil
  • Celtic sea salt and fresh-ground black pepper to taste

Prep:

  1. Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices.
  2. Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.
  3. Put the papayas, avocados, pistachios and greens into a large bowl.
  4. Finely chop about 1 tbsp. of the mint leaves and set aside. Pick the remaining leaves from the stalks, slice thinly, and add to the bowl.
    Whisk the lime juice and olive oil with the chopped mint you set aside in the last step to make a dressing, and season with salt and pepper to taste. Pour over the salad and gently mix all the ingredients together with your hands.
  5. Taste, add salt and pepper if needed, then transfer to a serving platter or bowl.

Note that if you’re not an arugula fan, you can simply use 2 cups of watercress for greens. This salad pairs well with most any animal protein and is also good on it’s own for lunch or dinner. It’s fantabulous with baked cod with some lemon or lime squeezed on top. If you substitute roasted pumpkin seeds in for the pistachios, this recipe becomes 100% Cleanse-friendly, so you can set this dish idea aside for the January Group Cleanse 🙂

Notice that the serving size is two. Simply multiply the ingredients by half the number of people at dinner to prepare the correct amount for your gathering. By providing you with a recipe that serves two, it makes it easy to either make this for lunch for two, or for the hordes that are celebrating the holidays together. Enjoy.

Create Vibrant Health: BodyMindSpirit®

With love & Food Sass®,
Laurie