Papaya avocado salad and grilled salmon

A wonderfully fresh and low-fructose salad made from papaya and avocado with a tangy lime vinaigrette and a grilled salmon fillet. This dish is light, wholesome and simply delicious.
Preparation time: approx. 30 Min.
Difficulty: easy
Quantity: 2 portions


  • 2x 125g salmon (fresh or defrosted)
  • 1 small papaya (approx. 400g)
  • 2 ripe avocados
  • 50g brazil nuts
  • 20g Frusano Rice Syrup - Squeeze Bottle
  • 2 limes
  • 2-3 tbsp. Olive oil
  • 2-4 coriander stalks (as wished)
  • salt
  • pepper


  1. First squeeze 1 ½ limes for the vinaigrette. Add the rice syrup and 1 tablespoon olive oil. Whisk everything together vigorously and season with salt and pepper.
  2. Chop the coriander leaves and roughly chop the Brazil nuts. Put both aside.
  3. Then peel the papaya and avocado and remove the seeds. Cut both fruits in cubes and place them in a bowl. Pour the vinaigrette directly over it to keep the avocado from turning brown.
  4. Next, wash the salmon, pat dry and salt. Heat a dash of olive oil (about 2 tablespoons) in a pan. Fry the salmon in it until the desired doneness. Turn once after a few minutes to brown both sides.
  5. Finally arrange the salad on plates and sprinkle with coriander and Brazil nuts. Add the cooked salmon and squeeze the remaining lime over it.

We wish you a lot of fun preparing and enjoying it!

Tip: The salad tastes particularly refreshing when prepared with chilled fruit.