Anti-Inflammation Green Papaya Salad
This vibrant green papaya salad balances the four essential flavors of Southeast Asian cuisine—sweet, sour, salty, and umami—while featuring ingredients known for their anti-inflammatory properties. A twist on the traditional recipe, this salad uses green papaya, lime juice, and Marcona almonds for a refreshing and nutrient-packed dish that soothes inflammation and supports digestion.
Equipment
- Large pot
- Medium bowl for ice water
- Slotted spoon
Ingredients
- 8 oz green beans trimmed
- ½ cup lime juice
- 3 Tbsp fish sauce
- 2 Tbsp agave nectar or brown sugar
- 2 red Thai chiles seeded and thinly sliced (optional if nightshade-sensitive)
- 2 green papayas each about 12 oz, peeled, seeded, and julienned
- 2 cups cherry tomatoes halved (optional if nightshade-sensitive)
- ½ cup chopped cilantro
- ½ cup chopped mint
- ½ cup coarsely chopped Marcona almonds
Instructions
- Prepare Green Beans: Bring a pot of salted water to a boil and prepare a medium bowl of ice water. Cook the green beans in boiling water for 2 minutes. Using a slotted spoon, transfer the beans to the ice water to stop cooking. Dry and slice them crosswise.
- Make the Dressing: In a small bowl, whisk together lime juice, fish sauce, agave nectar (or brown sugar), and chiles (if using).
- Assemble the Salad: Combine the green beans, green papaya, cherry tomatoes (if using), cilantro, and mint in a serving bowl. Add the dressing and toss to coat.
- Garnish and Serve: Mix in half of the chopped almonds. Sprinkle the remaining almonds on top and serve immediately.
Notes
- For a nightshade-free version, omit the chiles and tomatoes.
- Marcona almonds add a nutty crunch, but you can replace them with traditional peanuts if preferred.
- Green papaya supports digestion and reduces inflammation, making this a functional yet delicious salad.
Tried this recipe?Let us know how it was!