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Strawberry, Melon & Avocado Salad

June/July 2005

Your rating: None Average: 4.5 (21 votes)

Nutty 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.



READER'S COMMENT:
"Probably the best tasting salad I've ever had! Light and refreshing. "
Strawberry, Melon & Avocado Salad Recipe

Makes: 4 servings

Active Time:

Total Time:

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

  1. Whisk honey, vinegar, mint, pepper and salt in a small bowl.
  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.

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.

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.

Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (60% dv), Folate (18% dv).

Carbohydrate Servings: 2

Exchanges: 1 vegetable, 2 fruit, 1 1/2 fat (mono)


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