Spa chefs have their own unique secrets for creating recipes that are low in fat yet nutritious and flavorful. Chef Jesús González of Rancho La Puerta resort and spa in Tecate, Mexico, reveals the surprise ingredients in his delightful papaya salad — freshly toasted cumin and pepita (pumpkin) seeds, which provide a nutty, exotic flavor.

Mexican Papaya Salad With Orange and Cumin Dressing
Serves 4

Although the dressing is low-calorie, a little goes a long way. Coat the greens with the dressing, don’t drench them; that way they’ll stay crisp and beautiful on the plate. Leftover dressing will keep in the fridge for 4–5 days.

For the dressing:

• 2 teaspoons cumin seeds
• 1 cup fresh-squeezed orange juice
• 1 medium shallot, minced
• 1/4 cup red wine vinegar or sherry vinegar
• 1 tablespoon agave syrup (available at health-food stores, or substitute 1 teaspoon honey)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons chopped cilantro
• 1/2 jalapeño pepper, minced
• Salt, to taste
• Freshly ground black pepper, to taste

For the salad:

• 4 cups mixed baby greens
• 2 cups papaya slices
• 2 navel oranges, peeled and cut in wedges
• 12 sliced red onion rings
• 3 tablespoons pepitas (pumpkin seeds), toasted
• Cilantro sprigs for garnish

Place a small, dry sauté pan over high heat; add cumin seeds and toast, shaking pan, until seeds are fragrant (about 30 seconds). Crush seeds in a mortar and pestle or place on a chopping block and crush with the bottom of a heavy pot. Place crushed seeds and all other dressing ingredients in a blender and blend until homogenized.

To assemble salad, toss greens in a large bowl with 1/3 cup dressing and divide among 4 salad plates. Arrange 1/4 of papaya and orange segments over greens and top each with 3 red onion rings. Scatter with a sprinkling of pepitas and drizzle with 1 teaspoon of dressing. Garnish with cilantro.

Take-home spa chef tip: To intensify flavor, briefly toast all your spices in a dry skillet before adding to recipes.

Tags: fruit, Lunch, Salad