Hello lovelies, today I have a dip for you that brings color to any platter: a fruity, fresh papaya salsa with avocado, chili and lime. The salsa is a little exotic – inspired by our tropical home – and so quick to make: everything is simply diced, chopped and mixed, with no cooking at all. It's on the table in about 10 minutes.
For the salsa, papaya and avocado are cut into cubes, joined by finely chopped spring onions and chili plus freshly chopped cilantro. It's seasoned with maple syrup, lime juice, salt and pepper – the combination of fruity sweetness, gentle acidity and a hint of heat is simply unbeatable.
The papaya salsa goes wonderfully with nacho chips, but of course with vegetables too. If you can't get papaya, you can replace it with mango. And you can vary the heat nicely as well, using more or less chili.
At our house, the salsa most often lands on a colorful appetizer platter with lots of fresh vegetables, crackers, olives and nuts – and that little bowl is usually the first one empty. It's also great as a fruity topping for tacos and bowls, or as a fresh side for anything off the grill.
This recipe is part of my vegan appetizer platter with cucumber-tahini dip, where you'll find even more ideas for a colorful apéro board. If you love fruity dips, be sure to try my sweet strawberry guacamole too. And for something more savory, there's my Mediterranean guacamole with feta, olives and sun-dried tomatoes or the creamy Mediterranean avocado dip – all three are wonderful on any platter.
