Strawberry, Melon & Avocado Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Yet another scrumptious salad from Eating Well Magazine. This composed salad makes a cool kickoff for dinner or a nutrition-packed lunch on its own. Easy too!!! NOTE: I just made this salad using melon, berries and avocado only and topped it with the dressing made with Blueberry Pomegranate Infused Red Wine Vinegar and it was awesome!!! Ingredients:
1/4 cup honey |
2 tablespoons sherry wine vinegar (may sub red-wine vinegar) |
2 tablespoons finely chopped fresh mint |
1/4 teaspoon fresh ground pepper |
1 pinch salt |
4 cups baby spinach |
1 small avocado, peeled, pitted and cut into 16 slices (4-5 ounces) |
16 thin slices cantaloupe, rind removed (about 1/2 small cantaloupe) |
1 1/2 cups hulled strawberries, sliced |
2 teaspoons sesame seeds, toasted (see tip) |
Directions:
1. Whisk honey, vinegar, mint, pepper and salt in a small bowl. (You can make this dressing up 1 day ahead if necessary).
2. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.
3. Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
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