Strawberry, Melon & Avocado Salad
From EatingWell: June/July 2005
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.
- 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)
- 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.
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.
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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- Preparation/ Technique
- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- Total Time
- 30 minutes or less
- June/July 2005