½ Florida papaya, peeled and seeded
2 Florida oranges, peeled and segmented (plus slices of orange for garnish)
1 cup Florida sprouts or microgreens
2 tablespoons roasted Florida peanuts, chopped
1 tablespoon crunchy chili garlic oil
½ lime, juiced (plus wedges of lime for garnish)
Sea salt and freshly ground black pepper, to taste
Using a vegetable peeler, shave the peeled and seeded papaya into thin ribbons. Arrange the papaya ribbons and most of the sprouts on a medium-sized platter or shallow bowl, reserving a few sprouts for garnish. Nestle the orange segments evenly among the papaya. Season lightly with sea salt and freshly ground black pepper.
Drizzle the lime juice evenly over the salad followed by a light drizzle of crunchy chili garlic oil, to taste. Sprinkle the chopped peanuts across the top. Garnish with the reserved sprouts, orange slices, and lime wedges. Serve with additional crunchy chili garlic oil on the side, if desired.
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