Papaya,avocado & red bell pepper salad

This recipe is from cookbook called perfect Mexican. This salad is amazing flavors. I never made salad with papaya before. This is the first time I used papaya for salad and I love it.
Ingredients

7 oz/200g  servings Mixed Greens
2 -3 scallions
 4 tablespoons chopped Cilantro, Fresh
1 small  Fresh papaya
2 red  Bell Peppers
1 Fresh Avocado
2 tablespoons Lime Juice
2-3 tbsp pumpkin seeds, (optional)

Dressing
1 juice of lime
1 teaspoons Paprika
1 teaspoon Ground Cumin
pinch of  White Sugar
1 Garlic Clove finel chopped
4 tablespoons Extra Virgin Olive Oil
salt
Preparation Method
1. Combine the salad leaves with the scallions and cilantro. Transfer to a serving dish.
2. Cut the papaya in half and scoop out the seeds with a spoon. Cut into quarters, remove the peel and slice the flesh. Arrange on top of the salad leaves. Cut the bell peppers in half, remove the cores and seeds, then slice thinly. Add to the salad leaves.
3. Cut the avocado in half around the pit. Twist apart, then remove the pit with a knife. Carefully peel off the skin, dice the flesh and toss in lime juice to prevent discoloration. Add to the other salad ingredients.
4. To make the dressing, whisk together the lime juice(1 of the Tbsp), paprika, ground cumin, sugar, garlic, and olive oil. Add salt to taste.
5. Pour the dressing over the salad and toss lightly, adding a dash of wine vinegar if a flavor with more 'bite' is preferred. Sprinkle with the toasted pumpkin seeds, if using.