Vegan papaya and cucumber salad

Vegan papaya and cucumber salad with lime, mint and peanuts: a fresh, crunchy salad with fruity sweetness and nutty bite.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 280 kcal per serving
• Protein: 9 g
• Fat: 16 g
• Carbs: 22 g

Ingredients

• 1 papaya
• 1 cucumber
• 50 g peanuts
• 1 unwaxed lime
• 1 tbsp maple syrup
• 1 bunch of mint

Method

You’ll need: chopping board · knife · mixing bowl

1. Halve the papaya, remove the seeds and cut the flesh into thin strips. Slice the cucumber thinly.
2. Roughly chop the peanuts. Pick the mint leaves from the stalks and tear them a little smaller.
3. Squeeze the lime and mix the juice with the maple syrup into a simple dressing.
4. Put the papaya, cucumber and mint in a large bowl. Carefully toss with the lime dressing.
5. Leave the salad to stand briefly so the flavours come together. Add a little more lime juice if needed.
6. Plate the vegan papaya and cucumber salad and scatter the chopped peanuts over the top just before serving.

Good to know

A salad like this is on the table in a few minutes and still tastes special. Fresh, light and with just the right contrast between juicy and crunchy.

Swaps

Peanuts → cashews (milder flavour, also contain magnesium and unsaturated fats); maple syrup → date syrup (a little stronger in flavour, with small amounts of minerals depending on the product); mint → coriander (a different herb profile, also provides plant compounds); papaya → mango (similarly fruity, plus vitamin C and carotenoids).

Allergens

The recipe contains peanuts as an allergen. For children, chop the nuts finely or replace them with peanut butter, depending on their age; during pregnancy the salad is generally no problem with well-washed cucumber, fresh mint and ripe papaya.

Dairy-free recipes