Thursday, October 11, 2012

Tropical Salad with Avocado and Lilikoi Dressing (serves 2)

Aloha!!  For the next section of this blog I will concentrate on eating off the land on the beautiful island of Maui.  Maui is a unique tropical island which has many micro climates.  You can drive 4-5 miles and you will experience a climate change.  There are basically two seasons on Maui, wet and dry.  Some parts of Maui are wet most of the year and some parts are dry, similar to a desert.  This place is amazing since many tropical plants thrive well here.  Also in the United States, the Hawaiian Islands is the only place where you will find coffee growing, sometimes even in the wild.

A friend stopped by to give us a welcoming gift on our second day on Maui.  He brought us several green papayas, avocados, tomatoes, a banana blossom and several nasturtium flowers from his land.  I decided to make something that I have never done before.  I made the dressing using avocado and lilikoi.  The taste is mild but you can definitely taste the lilikoi and the buttery avocado.  Mahalo, Curt!!

Tropical Salad with Avocado and Lilikoi Dressing


1 1/2 C shredded green papaya
1/2 C shredded banana blossom (please see How to Prepare Banana Blossom post)
1/2 ripe avocado, seed and skin removed, sliced in wedges
1 shredded cooked chicken thigh (boiled or baked)
2 nasturtium flowers, garnish (also edible)
1/2 C Avocado and Lilikoi Dressing (recipe follows)


Arrange shredded papaya, banana blossom, avocado slices in 2 dishes and drizzle the dressing on top.

Avocado and Lilikoi Dressing (makes 1/2 cups)


1/2 C of Avocado and Lilikoi Blend (recipe follows)
1/4 t fish sauce
Juice from 1/2 of kaffir lime
A pinch of sugar


Mix all ingredients well with a whisk or a fork.

Avocado and Lilikoi Blend (makes about 2 1/2 cups)


1 avocado fruit, remove skin and seed
2 lilikoi fruits, scoop out the inside fruit
1 C milk
1 t sugar


Blend all ingredients well in a blender.

aerial view of Maui I
aerial view of Maui II
aerial view of Maui III
*Depending on the size of your green papaya and banana blossom.  Mine were small so I used up all of them in this dish.  When you see the green papaya and the banana blossom from the store they are usually quite large.  
*If you do not have kaffir lime you may substitute with 1/4 t of lime juice.
*If you prefer the Avocado and Lilikoi Dressing to be a little saltier then you may add a little more fish sauce or salt.  I prefer my sauce not too salty.

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