Name: Strawberry, Melon & Avocado Salad
Yield: 4 servings
Ingredients: 1/4 cup honey; 2 tablespoons sherry wine vinegar (may sub red-wine vinegar); 2 tablespoons finely chopped of fresh mint; 1/4 teaspoon fresh ground pepper; 1 pinch salt; 4 cups Baby Spinach; 1 small avocado, peeled, pitted and cut into 16 slices (4-5 ounces); 16 thin slices cantaloupe, rind removed (about 1/2 small cantaloupe); 1 1/2 cups hulled strawberries, sliced; 2 teaspoons sesame seeds, toasted (see Tip)

Servings: 4 persons

1/4 cup honey
2 tablespoons sherry wine vinegar (may sub red-wine vinegar)
2 tablespoons finely chopped of fresh mint
1/4 teaspoon fresh ground pepper
1 pinch salt
4 cups Baby Spinach
1 small avocado, peeled, pitted and cut into 16 slices (4-5 ounces)
16 thin slices cantaloupe, rind removed (about 1/2 small cantaloupe)
1 1/2 cups hulled strawberries, sliced
2 teaspoons sesame seeds, toasted (see Tip)

1
Whisk honey, vinegar, mint, pepper and salt in a small bowl. (You can make this dressing up 1 day ahead if necessary).
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.
3
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.

No nutritional information available.

No additional tips available.

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

Strawberry, Melon & Avocado Salad

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