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Papaya and Avocado Salad with Pumpkin Seeds on Arugula and Kale

Serves: 4


  • 5 oz arugula
  • 5 oz kale (choose your favorite variety)
  • 2 large avocados (Reed variety recommended for its buttery texture)
  • 1 large papaya, peeled and cubed
  • 1/4 cup pumpkin seeds


  • 1/8 cup fig balsamic vinaigrette (substitute with regular balsamic if preferred)
  • 1/8 cup champagne vinegar
  • 1/4 cup extra virgin olive oil


  1. Begin by thoroughly washing the arugula and kale. Gently pat the leaves dry with a clean towel to remove excess moisture.
  2. Dice the avocados and papaya into uniform cubes to ensure each bite is harmoniously flavorful.
  3. In a large salad bowl, combine the arugula, kale, cubed avocado, papaya, and sprinkle with pumpkin seeds.
  4. For the dressing, combine the fig balsamic vinaigrette, champagne vinegar, and olive oil in a small mason jar. Secure the lid and shake vigorously until the dressing is well emulsified.
  5. Drizzle the dressing over the salad just before serving to maintain the freshness and vibrant colors of the ingredients.

Enjoy this refreshing and nutritious salad, perfect for a health-conscious lunch or as a side dish to complement your main course. Its blend of sweet and savory flavors makes it a delightful choice for any season.

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