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Fern and green papaya salad with watercress dressing

hōʻiʻo & green papaya salad with green goddess dressing

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Prep Time 7 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

Salad Base
  • 1 lb fresh hōʻiʻo fern shoots, trimmed
  • 3 –4 cups shredded green papaya pre-shredded recommended for ease
  • 1 medium red bell pepper julienned or finely grated
  • 1 medium carrot julienned or finely grated (about ½–¾ cup)
  • 1 –1½ cups cherry tomatoes halved
  • ½ small sweet onion thinly sliced
  • 1 –1½ cups fresh berries blueberries, strawberries, or mixed berries — halved or quartered if large
  • ⅓ –½ cup chopped nuts walnuts, macadamia nuts, or a mix — lightly toasted if desired for extra flavor
  • ½ bunch fresh watercress leaves roughly torn (reserved for salad)
Green Goddess Dressing
  • 3 –4 Tbsp fresh lime juice from 2–3 limes
  • ⅓ –½ cup extra-virgin olive oil
  • ½ cup plain Greek yogurt for creaminess
  • ½ Hass Avocado
  • 1 tsp Dijon mustard
  • 1 –2 anchovy fillets rinsed (adds savory umami)
  • ½ –1 tsp local Hawaiian honey optional
  • 2 –3 Tbsp cold water for silky texture
  • Salt & freshly ground black pepper to taste
Herb & Flavor Enhancers (blended in)
  • ½ –⅔ bunch watercress reserve rest for salad
  • ½ cut fresh basil leaves
  • ¼ cup fresh mint leaves
  • ¼ cup fresh cilantro leaves
  • 1 Tbsp minced ginger
  • 1 –2 cloves garlic roughly chopped
  • ½ –1 tsp powdered dried māmaki leaves for mamaki tea finely ground
  • ½ –¾ tsp pure vanilla extract
  • Optional: ½ tsp lime zest
  • Optional Protein
  • Canned or fresh opelu/sardines finished with lime juice.

Method
 

Hoʻiʻo Prep (5–7 Minutes)
  1. Blanch trimmed hōʻiʻo in boiling water for 2–4 minutes, until tender-crisp. Immediately cool under cold water and drain well. Prep ahead if possible.
  2. Prepare the vegetables: Julienne or finely grate the red bell pepper and carrot. Gently rinse and prepare the berries. Roughly chop the nuts.
Make the Green Goddess Dressing
  1. Step 1 – Build the Base: In a blender or tall jar (for an immersion blender), combine: Lime juice, olive oil, yogurt, mustard, anchovies, honey (if using), water, salt and pepper
  2. Step 2 – Add the Herbs & Aromatics: Add watercress (dressing portion), basil, mint, cilantro, garlic, ginger, māmaki powder, vanilla, lime zest (if using)
  3. Step 3 – Blend: Blend on high for 45–60 seconds. Scrape down the sides, then blend an additional 30 seconds until velvety smooth and silky. Add extra water or olive oil as needed to achieve a pourable consistency.
  4. Step 4 – Assemble the Salad: In a large bowl, combine blanched hōʻiʻo, green papaya, julienned red bell pepper, carrot, tomatoes, onion, reserved fresh watercress, berries, chopped nuts. Drizzle dressing and toss lightly. Allow the salad to rest for 5–10 minutes so the flavors can meld beautifully.
  5. Serve: Plate with optional protein and fresh lime wedges. The berries and nuts bring brightness, texture, and richness to every bite.