Amber’s Festive Spark Salad

Eating this salad offers a feeling reminiscent, straight-up, of Amber’s energy from Torus Link. The creamy black-olive and caper dressing paired with herby currants provide a softer sort of repose, while the papaya and peppers give a warm, friendly boost of confidence and happiness– all together throwing you a colorful, huge, bright, warm, festive PARTY.


  • 2 cups lettuce leaf blend of your choice
  • 1 quarter of a whole papaya (about 1 ½ cup’s worth)
  • ½ cup sliced black olives, rinsed and drained
  • 2 Tbsp jarred capers, rinsed and drained of excess salt
  • ¼ cup olive oil
  • 2 tbsp pumpkin seeds
  • 2 tbsp dried black currants
  • ½ cup bell pepper (I used red, orange, and yellow mini peppers here)
  • 2 tsp white wine vinegar
  • 2 tsp dried basil
  • 2 tsp dried parsley
  • 2 tsp garlic powder
  • 1 ½ cups water for boiling

Prep time: 15 minutes
Yields: 1 serving


  1. In a small saucepan, boil together the water, vinegar, parsley, basil, and currants for 10 minutes.
  2. Prep the lettuce, peppers, and dressing: plate lettuce leaves, and peel and remove seeds from the papaya chunk. Slice bell peppers into thin vertical strips and set aside.
  3. Cut the papaya into chunks, and blend together in a blender or food processor (a little at a time, depending on the size of your blender/processor,) the papaya, olives, capers, garlic powder, and olive oil until smooth and creamy.
  4. Finally, after the topping has boiled for 10 minutes, drain off excess water. Top the lettuce with the papaya-dressing, bell peppers, and the silver-currant topping. Garnish with pumpkin seeds, eat, and feel a warm, festive comforting. 🙂

Yasmine’s notes:

Might I suggest you give this song a listen while preparing this salad? This song is often the one I think of when it comes to Princess Amber’s love for spreading fun.


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