Papaya Seed Vinaigrette Dressing

Don’t throw away those seeds! Papaya seeds are good for you, and delicious drizzled over a salad in this Papaya Seed Vinaigrette Dressing.

Papaya Seed Vinaigrette Dressing | | Don't throw away those seeds! Papaya seeds are good for you, and delicious drizzled over a salad.

On our last day in Hawaii, I stepped onto our lanai, the floor beneath me still toasty from the sun’s intense gaze that day. I dropped into the chair, ate some melting ice cream and waited for the sun to begin its farewell. The sunrises and the sunsets are my favorite thing to do when I am on island time – perhaps because time is all mine when on vacation. There is nothing holding me back from spending an hour watching the sun dip lower into the ocean, peeking behind clouds that are tinged with brilliant orange purples, until nothing is left but darkness. The luxury of each minute is something I savor when we go away.

There is actually more to savor, than just time. Each moment with my family is something I cherish, each meal, each sip of good Kona coffee. I make it a point to enjoy fish for every possible meal, and to eat my fill of papayas and mangoes.

Papaya Seed Vinaigrette Dressing | | Save those seeds and put them in a tasty salad dressing!

But I learned something new on this trip. I never realized, until recently, that papaya seeds are edible! All these years, those mysterious looking seeds went straight into the garbage (now compost), and now I am making up for lost time. When I returned home, I wanted to recreate the Papaya Seed Vinaigrette that accompanied my salads, and I marveled at how the seeds, with it’s light bitterness, worked so nicely, along with fresh papaya, into this salad dressing. There may no longer be time for lazy sunsets and farewells to each day, but I can capture the island feel in a bottle of dressing. It should hold me over for a while…at least until we plan the next vacation.

Papaya Seed Vinaigrette Dressing | | Don't waste a bit of the papaya - the seeds are edible and delicious in this salad dressing!


Eat Seasonal

July Seasonal Food Guide

It’s that time again! July has brought it’s bounty, and I am joining Becky from Vintage Mixer and our friends to share dishes that embrace eating seasonal! Check out the seasonal food guide and these recipes for more #EatSeasonal inspiration.


Quick Pickled Strawberries with Black Pepper and Tarragon by Simple Bites

Pea and Arugula Pesto by Floating Kitchen

Creamy Grilled Corn Pasta by Completely Delicious

Chocolate Strawberry Protein Smoothie by The Lemon Bowl

Crispy Chicken & Cucumber Salad with Dijon Vinaigrette by Climbing Grier Mountain

Healthy Zucchini Muffins by Gimme Some Oven

Fresh Corn Salad by Bless this Mess

Apricot Glazed Chicken by Vintage Mixer

Spinach Pesto by Mountain Mama Cooks

Baked Zucchini Fries with Pesto Yogurt Dipping Sauce by Cookin’ Canuck

Peach Salad with Grilled Chicken and Raspberries by Well Plated

Poached Beets with Star Anise and Cinnamon by Project Domestication

Strawberry Fields Panzanella Salad with Strawberry Balsamic Vinaigrette by Flavor the Moments

How to Make Arugula Pesto by FoodieCrush

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Papaya Seed Vinaigrette Dressing

Yield: About 1 cup.

Prep Time: 5 minutes

Total Time: 5 minutes

Save those papaya seeds and put them in a tasty salad dressing!


1/2 cup fresh papaya, cut in cubes

3 tablespoons papaya seeds and pulp

4 tablespoons white balsamic vinegar

1 tablespoon agave nectar

1 teaspoon Dijon mustard

1/4 teaspoon freshly grated ginger

1/4 teaspoon kosher salt

freshly ground black pepper

1/3 cup olive oil


Place papaya, papaya seeds and pulp in a blender and puree till smooth. Add the vinegar, agave nectar, Dijon mustard, ginger, salt and pepper and blend. Add the olive oil and blend again. Adjust seasoning with salt and pepper if necessary.

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by Liren Baker on July 6, 2015

19 Responses to “Papaya Seed Vinaigrette Dressing”

  1. Pingback: Climbing Grier Mountain » crispy chicken & cucumber salad with dijon vinaigrette

  2. Pingback: Quick Pickled Strawberries with Black Pepper and Tarragon | Simple Bites

  3. Pingback: Apricot Chicken Recipe | Vintage Mixer

  4. Pingback: Spinach Pesto - Mountain Mama Cooks

  5. Pingback: Chocolate Strawberry Protein Smoothie Recipe - The Lemon Bowl

  6. Pingback: Strawberry Fields Panzanella Salad with Strawberry Balsamic Vinaigrette - Flavor the Moments

  7. Nichole July 6, 2015 @ 6:39 am (#

    Hawaii is for sure on my bucket list! I love poppyseed dressings, but have never had papaya seeds…this sounds so tasty!

  8. Liz+@+Floating+Kitchen July 6, 2015 @ 9:11 am (#

    I loved seeing all your pics from your Hawaii trip. It looked so amazing! And Traci from Vanilla and Bean and I were just talking the other day about what could be done with papaya seeds and HERE YOU ARE with this recipe! This is so awesome. Definitely going to try it out soon!

  9. Becky July 6, 2015 @ 11:58 am (#

    This is fascinating!!  What a fun idea to make a dressing from the seeds!  And your trip sounded and looked magical! 

  10. LIz July 6, 2015 @ 3:43 pm (#

    This is news to me, too! How nice to have a taste of the tropics with every bite of salad dressed with your fabulous vinaigrette.

  11. brenda @ a farmgirl's dabbles July 6, 2015 @ 4:25 pm (#

    Your trip looked amazing! And this vinaigrette looks tropical and scrumptious!

  12. Julie Blanner July 6, 2015 @ 6:48 pm (#

    It’s looks delicious and I’m always seeking new ways to mix up my salad. 

  13. Maria July 6, 2015 @ 8:06 pm (#

    I need to go to Hawaii and I need this dressing!

  14. Manish Batra July 7, 2015 @ 2:11 am (#

    Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back here more often. Wish I could add to the conversation and bring a bit more to the table, but am just taking in as much info as I can at the moment. Thanks for sharing.
    Bariatric Wheelchair

    Keep Posting:)

  15. Amy | Club Narwhal July 7, 2015 @ 9:41 am (#

    Liren, I had no idea you could eat papaya seeds and am totally intrigued! This dressing sounds like a great way to use them. I’m also wishing I could be lounging on a Hawaiian beach right about now :)

  16. Pingback: Fresh Corn Salad - Bless This Mess

  17. Pingback: Baked Zucchini Fries with Pesto Yogurt Dipping Sauce| Cookin' Canuck

  18. Ximen February 15, 2016 @ 11:35 am (#

    Love it! Do you know how long it’s good for?

    • Liren Baker replied: — February 16th, 2016 @ 11:54 am

      Good question! In general, I keep homemade vinaigrettes stored in the refrigerator for a week. But I usually use them up way before then.

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