Recipe Corner: Asparagus, Potato, and Papaya Salad with Green Onion Dressing



1 pound fresh asparagus, rinsed and cleaned

1 pound thin-skinned red potatoes (about 1 1/2 in. wide), scrubbed

1 large firm-ripe papaya (about 1 lb.), peeled and seeded

4-5 cups salad mix, rinsed and crisped

1/2 cup Kalamata olives, pitted

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Green onion dressing (below)

Sea or Kosher salt


Green Onion Dressing


8 large green onions

1/4 cup seasoned rice vinegar

2 tablespoons dry white wine

2 tablespoons Dijon mustard

2-3 tablespoons olive oil

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh basil leaves

White pepper



For the dressing: Rinse and trim ends from green onions; cut into 2-inch pieces (including tops). In a food processor or blender, purée the onions, rice vinegar, wine, mustard, oil, parsley, mint, and basil until smooth. Stir in white pepper to taste. Scrape into a small bowl; if making up to one day ahead, cover and chill.

Snap off and discard tough asparagus ends. In a 3- to 4-quart pan over high heat, bring 2 quarts water to a boil. Add asparagus; cook until barely tender when pierced, 3 to 5 minutes. With tongs, lift out asparagus and immerse in ice water. When cool, about 3 minutes, lift out and drain.

Meanwhile, add potatoes to boiling water. Cover and simmer over medium heat until they are tender when pierced in thickest part, 20 to 30 minutes. Drain potatoes and immerse in ice water. When cool, about 10 minutes, drain and cut into halves. Cut papaya lengthwise into 1/4-inch-thick slices.

Line a tray or platter with salad mix. Arrange asparagus, potatoes, papaya, and olives on greens. Add dressing and salt to taste to individual portions.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

**This recipe was originally published in Sunset Magazine in May 2001.   Fresh sliced strawberries, pears, peaches, plums or nectarines may also be added to this salad.

Serves 4.

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