- On a work surface, cut the papaya in half lengthwise. Keep one half for another use.
- Remove 1 tbsp of papaya seeds (see note) and discard the remaining seeds. Peel the papaya-half and cube the solid end to obtain 1 cup (160 g) of cubed fruit. Cut the remaining papaya into thin slices and set aside.
- In a blender, purée the papaya seeds and cubes with the remaining ingredients. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
- On a large serving platter, combine the lettuce, cucumbers and papaya slices. Season with salt, and drizzle with half of the dressing. Sprinkle with the coconut and edible flowers. Serve with the remaining dressing on the side.
Papaya seeds have a peppery flavour similar to nasturtium. Their zippy taste perfectly replaces crushed pepper in our dressing.