Anytime I travel I bring some ingredients to contribute. It is an opportunity to share something you enjoy in appreciation of their hospitality.

For this journey to Martha’s Vineyard, I packed bottles of wine, ingredients for Aperol spritzes, espresso maker (ok, for me), snacks, breakfast items, paper products and lots of produce.

Included in the produce was a ripe papaya, avocado and red onion…inspiration for this juicy papaya avocado salad.

¼ cup white balsamic (OR white wine, cider, champagne) vinegar

1 lime, zest and juice

1 garlic clove, minced

Salt & freshly ground black pepper

(optional) ¼ teaspoon crushed red pepper OR thinly sliced fresno chili

3 tablespoons extra virgin olive oil

½ medium red onion, thinly sliced

1 ripe papaya, seeded, peeled, cut in 1-inch cubes

1-2 ripe avocado, seeded, peeled, cut in 1-inch cubes

(optional) ¼ cup fresh cilantro leaves

In a large bowl, add vinegar, lime zest and juice, garlic, salt and pepper, red pepper and/or chilies. Whisk together then drizzle in oil while continuing to whisk. Taste and re-season as needed. Add onions, stir and let sit for 10 minutes.

Add papaya and avocado, half of cilantro. Gently fold mixture together until incorporated. Transfer to platter and top with remaining cilantro.