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Salad
Tropical
2 servings
10 minutes
10 minutes
2 tablespoons extra virgin olive oil
3 shallots, finely minced
2 cloves organic garlic, finely minced
Sea salt
12 Organic Cherry Tomatoes, halved
2 sprigs basil, leaves removed and shredded
1 small head butter lettuce, rinsed well and hand shredded
1/2 ripe papaya, peeled, pitted, and thinly sliced
1/2 organic lemon, juice freshly squeezed
Place oil, shallots and garlic in a skillet and turn heat to medium.
When the shallots begin to sizzle, add a pinch of salt and sauté for 2 minutes.
Lay the tomato halves, cut-side down in the skillet, season lightly with salt and cook, uncovered, until tomatoes are tender, 3-5 minutes.
Add basil, stir gently to combine and set aside.
Arrange lettuce on a platter with papaya slices in the center.
Spoon tomato and shallot mixture over top, drizzle with lemon juice and serve.
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