It was a perfect green papaya that came from the market. The snow outside kept it intact for a couple of day before I ventured to make this tangy uplifting salad. This salad is usually a staple at Thai restaurants but making it at home could not be easier. I have adjusted to make it lower in calories and healthier.

Peel half of a green papaya with a box grater ( needs to be thin and long)

Blanche a bunch of green beans, cool in ice water and then julienne

Chop cherry tomatoes, cilantro, and green onions, thai chilis

Smash a handful of unsalted organic peanuts

For the dressing mis 5 tbsp of fresh lime, a tsp of lime zest, 1 tsp of stevia extract, 2 tbsp fish sauce ( or make it vegan with Amino Liquid), 1 tsp of minced garlic.

Mix the vegetables, pour in the dressing and top with the peanuts.