1 tablespoon Dijon mustard
1/2 small clove garlic, minced
1 tablespoon balsamic vinegar
1/3 cup olive oil
Salt and pepper to taste
1 papaya, peeled, seeded and cut into 1/2 inch cubes
1 large avocado, peeled, pitted, and cut into 1 inch cubes
1 tomato, cut into 1/2 inch cubes
1 (8-ounce) can sliced water chestnuts
juice of 1 lime
1. Prepare Vinaigrette: In a medium bowl, whisk mustard and garlic together; add the olive oil, whisking constantly, until the dressing is creamy. Seaon with salt and pepper; set aside.
2. Prepare Salad: In a large serving bowl, combine papaya, avocado, water chestnuts and tomato. Sprinkle the salad with lime juice, chill in the refrigerator for 1 hour; toss with dressing and serve.
Sprinkling the avocado with lime juice prevents it from turning brown. This salad can also be served on a bed of mixed salad greens.