Avocado-Papaya Salad With Papaya Seed Dressing

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1 pound Mexican papaya, ripe but still firm

3 tablespoons freshly squeezed lime juice

3 tablespoons rice vinegar (unseasoned)

2 tablespoons honey

1 teaspoon sweet Spanish paprika (pimenton dulce)

1/4 teaspoon salt

1/4 teaspoon toasted ground cumin seeds

2/3 cup mild olive oil

Freshly ground pepper to taste

2 cups baby mache, field greens, or butter lettuce, torn

2 avocados, pits removed and skin removed, sliced

2 tablespoons toasted hazelnuts or pecans, coarsely chopped

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