Strawberry, Melon & Avocado Salad
http://www.eatingwell.com/recipes/strawberry_melon_avocado_salad.html
From EatingWell: June/July 2005Nutty and slightly sweet sherry vinegar is a natural partner for strawberries. This composed salad makes a cool kickoff for dinner or a nutrition-packed lunch on its own.
4 servings | Active Time: 20 minutes | Total Time: 20 minutes
Ingredients
- 1/4 cup honey
- 2 tablespoons sherry vinegar, or red-wine vinegar
- 2 tablespoons finely chopped fresh mint
- 1/4 teaspoon freshly ground pepper
- Pinch of salt
- 4 cups baby spinach
- 1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices
- 16 thin slices cantaloupe, (about 1/2 small cantaloupe), rind removed
- 1 1/2 cups hulled strawberries, sliced
- 2 teaspoons sesame seeds, toasted (see Tip)
Preparation
- Whisk honey, vinegar, mint, pepper and salt in a small bowl.
- 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.
Nutrition
Per serving : 202 Calories; 8 g Fat; 1 g Sat; 1 g Mono; 0 mg Cholesterol; 24 g Carbohydrates; 3 g Protein; 7 g Fiber; 90 mg Sodium; 503 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 vegetable, 2 fruit, 1 1/2 fat (mono)
Tips & Notes
- Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 1 day.
- 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.