Salad with cucumbers, carrots, green beans and papaya

For four people:

  • 4 medium sized cucumbers
  • 4 carrots
  • 4 curly salad leaves
  • 400 g green beans
  • 2 ripe papaya fruits
  • Juice of 1 orange
  • Juice of 1/2 lemon
  • Extra-virgin olive oil
  • Salt and pepper


After washing all the vegetables in plenty of water, remove the peel to cucumbers and to carrots by a potato peeler. Cut them into julienne strips and put them to rest in water with some ice cubes, so that they remain crisp.

Wash the green beans and remove ends. Boil them in a saucepan with plenty of boiling salted water. Cook and drain them it as soon as it is al dente.

Remove the peel to papaya and dice its pulp. Pour  two tablespoons of olive oil, orange juice and lemon juice into a box with high sides and fit the mixture  with a whip until it  has thickened.

When all the vegetables are ready, put them in a salad bowl  together with the papaya and pour  the citrus dressing.

Stir gently and serve immediately.