MELON, MANGO, AND AVOCADO SALAD
Tangy pickled onions and creamy avocados add a surprisingly savory bite to this crisp fruit salad. When served in a pretty martini glass, it makes a stunning first course.
Provided by blancdeblanc
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
- Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
- Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 24.3 g, Fat 11.8 g, Fiber 6.6 g, Protein 2.8 g, SaturatedFat 1.7 g, Sodium 179.7 mg, Sugar 14.1 g
STRAWBERRY, MELON & AVOCADO SALAD
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 Recipe #379227 and it was awesome!!!
Provided by januarybride
Categories Strawberry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk honey, vinegar, mint, pepper and salt in a small bowl. (You can make this dressing up 1 day ahead if necessary).
- 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.
- 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.
MELON AND AVOCADO SALAD WITH FENNEL AND CHILE
This sweet-savory, crunchy-creamy dish nods to California summers, when a drive to the market can often end with avocados and melons buckled in the back seat. The recipe is simple, and instantly impressive: It involves little more than scooping out the fresh fruit and topping it with a spicy-sweet pinch of sugar and a drizzle of dressing. Rubbing toasted fennel seeds, red-pepper flakes and lemon zest into sugar and salt helps their floral kick travel far. The salad's balance depends on your melon and avocado, so rely on taste more than measurements here. Adjust the ingredients as needed, until the salad is rich, punchy and bright, bite after bite.
Provided by Ali Slagle
Categories brunch, dinner, easy, lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
BEST MELON, MANGO, AND AVOCADO SALAD
Tangy pickled onions and creamy avocados add a surprisingly savory bite to this crisp fruit salad. When served in a pretty martini glass, it makes a stunning first course.
Provided by justjulie
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
- Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
- Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 21.5 g, Fat 6.8 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 97.4 mg, Sugar 13.9 g
AVOCADO AND MELON SALAD
Number Of Ingredients 7
Steps:
- In a large bowl, toss together the melon, cucumber, jalapeño, lime juice, and salt. Gently stir in the avocado and cilantro. Refrigerate for at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
AVOCADO & HONEYDEW MELON
The rich creaminess of avocado pairs beautifully with the refreshing sweetness of melon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Fill halved and pitted ripe avocados with little cubes of juicy honeydew. Finish with fresh mint leaves and flaky sea salt, then grab the nearest spoon.
SUMMERTIME TOMATO-MELON SALAD
Looking for a savory summer salad? The combination of tomatoes, cantaloupe, avocado and greens sings with freshness and health.-Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the tomatoes, cucumber, cantaloupe, cheese, avocado, watercress, basil and onion., In a dry small skillet over medium heat, toast coriander seeds until aromatic, about 2-3 minutes. Cool. Transfer to a spice grinder or a mortar and pestle; coarsely grind., In a small bowl, whisk the oil, lime juice, vinegar, honey, lime zest, salt, pepper and coriander. Pour over tomato mixture and gently toss to coat.
Nutrition Facts : Calories 165 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 323mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
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