Mexican Papaya Salad Recipe
A simple Mexican Papaya Salad using ripe papaya with cucumber, red onions, and jalapeño over greens with a Cilantro Lime Dressing. Easy and delicious, Vegan, and Gluten-free.
How to Make the Best Mexican Papaya Salad
This Mexican Papaya Salad is a refreshing and vibrant dish that celebrates the natural sweetness of ripe papaya paired with crisp vegetables and a zesty cilantro lime dressing. Unlike the more common Thai-style papaya salad made with green papaya, this version uses perfectly ripe, golden papaya for a naturally sweet flavor that complements the tangy dressing beautifully.
The combination of peppery arugula, cool cucumber, and sweet papaya creates an irresistible contrast of flavors and textures. The cilantro lime dressing ties everything together with bright citrus notes and a hint of warmth from the coriander. It’s the perfect light lunch or side dish for any Mexican-inspired meal.
Best of all, this salad is naturally vegan and gluten-free, making it a wonderful option for guests with dietary restrictions. Add some toasted coconut for a tropical crunch, or top it with grilled protein for a more substantial meal.
Mexican Papaya Salad
A simple Mexican Papaya Salad using ripe papaya with cucumber, red onions, and jalapeño over greens with a Cilantro Lime Dressing. Easy and delicious, Vegan, and Gluten-free.
Ingredients
Salad
Cilantro Lime Dressing
Instructions
Prepare the Ingredients
- If sensitive to onions, or to remove their 'bite', soak thinly sliced onions in salted water while you make the salad (1/2 teaspoon salt, 1 cup water).
- Halve, seed, peel and cube one half of the papaya, saving the other half for another use. You should have 3-4 cups of 3/4 inch cubes.
Assemble the Salad
- Place the greens in a large, wide, serving bowl or on a large platter. Toss with half of the onions.
- Place the papaya on top of the greens.
- Slice the cucumber and scatter over the papaya along with remaining onions. At this point, you could refrigerate and serve later that evening.
Make the Dressing and Serve
- Make the Cilantro Lime Dressing by mixing all dressing ingredients together in a small bowl or jar.
- Spoon the dressing over the salad right before serving, gently tossing to combine.
- Sprinkle with cilantro leaves, optional jalapeño, and toasted coconut.
- Taste and add more lime and salt if desired.
Notes
- Serve with grilled chicken or fish, Mexican tofu, or sliced avocado for a complete meal.
- The salad can be assembled ahead of time and refrigerated; just add the dressing right before serving.
- Turkish cucumbers are smaller and have thinner skin than regular cucumbers, but you can substitute any cucumber variety.
