Avocado Melon Summer Salad (Edit recipe)

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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.

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PREP TIME

15 minutes

COOK TIME

00 minute

INGREDIENTS

Serves: 4

Ingredients

dressing

.25 cup Honey
2 Tbsp Sherry Vinegar
2 Tbsp Mint Leaves, fresh, finely chopped
.25 tsp Sea Salt
.25 tsp Black Pepper, or to taste

salad

4 cups Baby Spinach
.5 tsp Sea Salt
1 whole Avocado, ripe, peeled & thinly sliced
.5 whole Cantaloupe, seeded, rind removed & thinly sliced

garnish

2 tsp Sesame Seeds
2 tsp Goat Feta Cheese
2 Tbsp Organic Raspberries, frozen, then crushed into beadlettes

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Process

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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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About This Recipe

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.