Avocado Melon Salad With Serrano-Lime Vinaigrette

Name: Avocado Melon Salad With Serrano-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Serrano-Lime Vinaigrette; 1/4 cup olive oil; 4 tablespoons lime juice (about 1 lime); 1 serrano pepper, seeds and veins removed, sliced thin; 1 large shallot, sliced thin; Salt and pepper to taste; Avocado Melon Salad; 2 ripe hass avocados; 1 large ripe honeydew melon; 6 slices thick-cut bacon, chopped into 1 inch cubes

Servings: persons

1
Whisk oil, lime juice, shallot, and serrano pepper until well mixed. Stir in salt and pepper to taste and set aside.
2
Heat a large skillet over medium and once hot, fry the bacon until brown and crispy. Use a slotted spoon to remove the cooked bacon from the pan and let cool on a clean, cloth towel.
3
Slice the honeydew in half and scrape out the seeds with a spoon. Using a melon baller, press down firmly into the honeydew and twist to scoop out melon balls. Place the melon balls into a bowl and continue until you've scooped out the whole honeydew. Note: Stop here if making ahead of time and place ingredients in the fridge until ready to continue.
4
Slice the avocados lengthwise and remove the pit. Using the melon baller, with a little less pressure, twist and scoop the avocado from their skins. Place the avocado balls in a separate bowl from the melon.
5
Pour the serrano shallot mixture through a mesh strainer to separate it from the vinaigrette. If you prefer more heat you can leave some of the serrano pepper mixture in the vinaigrette.
6
Toss the honeydew with the cooled bacon pieces and strained lime-serrano vinaigrette. Fold in the avocado carefully, so that it does not break apart. Place in a large bowl or platter and serve immediately.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Serrano-Lime Vinaigrette, 1/4 cup olive oil, 4 tablespoons lime juice (about 1 lime), 1 serrano pepper, seeds and veins removed, sliced thin, and more.

Yes, Avocado Melon Salad With Serrano-Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!