Avocado Cantaloupe Salad With Honey Lime Vinaigrette Recipes

CANTALOUPE AND AVOCADO SALAD WITH HONEY-LIME DRESSING

Steps:

• In a large bowl, whisk together lime juice, honey, oil, and salt; set aside.
• Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon; discard skin. Slice each wedge lengthwise into 1/2-inch pieces.
• Cut each avocado half again length-wise and then into 1/2-inch-thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat. Divide among 4 plates.

AVOCADO-CANTALOUPE SALAD WITH HONEY-LIME VINAIGRETTE

Steps:

• Whisk lime juice, honey, oil, salt and pepper together for the vinaigrette.
• Cut cantaloupe half into 9 slices, then halve crosswise to make 18 wedges.
• Slice each avocado half into three wedges.
• Assemble salads, placing 3 cantaloupe wedges and 2 avocado wedges on each plate.
• Sprinkle with shallots then drizzle with vinaigrette.

AVOCADO AND CANTALOUPE SALAD WITH CREAMY FRENCH DRESSING

Steps:

• Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy.
• Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve.

AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE

Steps:

• Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
• Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

MELON AND AVOCADO SALAD WITH FENNEL AND CHILE

Steps:

• In a small skillet over medium-low, toast the fennel seeds and red-pepper flakes, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer them to a cutting board, then smash with a heavy pan until the fennel seeds break apart. (You can also do this using a mortar and pestle.)
• Transfer the mixture to a small bowl, then add the salt, sugar and 1 teaspoon freshly grated lemon zest. Rub the mixture with your fingers until you smell the lemon.
• Using a soup spoon, scoop out small spoonfuls of the melon and place them directly on a serving platter. Halve the avocados and remove the pit. Using the soup spoon, scoop out small spoonfuls of avocado and place on top of the melon.
• Drizzle the fruit with 2 teaspoons lemon juice, then sprinkle with some of the fennel-chile mixture. (Start with half of it, then add more to taste.) Drizzle with the olive oil, then taste and adjust acid (with lemon juice), richness (with oil), and salt and sweetness (with fennel mixture) until it tastes fresh and bright. Serve right away.