papaya and avocado salad with lime ginger dressing

serves 2

185 g (6½ oz/4 cups) chopped witlof (chicory/Belgian endive)

360 g (12¾ oz) red papaya, sliced

1 large avocado, peeled, stone removed and flesh diced

2 spring onions (scallions), sliced

LIME GINGER DRESSING

60 ml (2 fl oz/¼ cup) olive oil

60 ml (2 fl oz/¼ cup) freshly squeezed lime juice

1 tablespoon finely grated fresh ginger

¼ teaspoon mild curry powder

To make the lime ginger dressing, combine all of the ingredients in a jar and shake well to combine. Set aside until needed.

Put all of the salad ingredients into a large bowl and toss gently to combine. Drizzle over the lime ginger dressing and toss to coat before serving.