Avocado Melon Summer Salad
A simple sherry vinaigrette dressing, with hints of mint, is a scrumptious pairing with all the elements of this salad. Avocado and melon mingle so well together and compliment the spinach base. The garnishes add the texture and savory notes, making it the perfect way to get a summer dinner party started or a tasty lunch option.
15 minutes
00 minute
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 104 |
| Fat: | 1 g |
| Carbohydrates: | 22 g |
| Protein: | 2 g |
| Cholesterol: | 3 g |
| Sodium: | 494 mg |
| Fiber: | 2 g |
| Sugars: | 16 g |
| Calculated per serving. | |
Serves: 4
Ingredients
dressing
- .25 cup.25 cup.25 cup Honey
- 2 Tbsp2 Tbsp2 Tbsp Sherry Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Mint Leaves, fresh, finely chopped
- .25 tsp.25 tsp.25 tsp Sea Salt
- .25 tsp.25 tsp.25 tsp Black Pepper, or to taste
salad
- 4 cups4 cups4 cups Baby Spinach
- .5 tsp.5 tsp.5 tsp Sea Salt
- 1 whole1 whole1 whole Avocado, ripe, peeled & thinly sliced
- .5 whole.5 whole.5 whole Cantaloupe, seeded, rind removed & thinly sliced
garnish
- 2 tsp2 tsp2 tsp Sesame Seeds
- 2 tsp2 tsp2 tsp Goat Feta Cheese
- 2 Tbsp2 Tbsp2 Tbsp Organic Raspberries, frozen, then crushed into beadlettes
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prep dressing by placing all ingredients in a small bowl, whisking well to fully combine, set aside.
- Divide spinach onto four salad plates, sprinkle on some salt.
- Layer avocado and cantaloupe slices alternating as desired on all four plates.
- Drizzle dressing over the top of each salad and garnish with sesame seeds, feta and beadlettes if using.
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