Strawberry, Melon & Avocado Salad
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.
Ingredients
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1/4 cup honey
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2 tablespoons sherry vinegar, or red-wine vinegar
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2 tablespoons finely chopped fresh mint
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1/4 teaspoon freshly ground pepper
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Pinch of salt
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4 cups baby spinach
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1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices
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16 thin slices cantaloupe, (about 1/2 small cantaloupe), rind removed
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1 1/2 cups hulled strawberries, sliced
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2 teaspoons sesame seeds, toasted (see Tip)
Directions
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:
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.
MAKE AHEAD TIP: The dressing will keep, covered, in the refrigerator for up to 1 day.
Nutrition information
Calories 202, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Sodium 90 mg, Carbohydrate 24 g, Fiber 7 g, Protein 3 g, Potassium 503 mg. Daily Values: Vitamin A 60%, Vitamin C 100%. Exchanges: Vegetable 1,Fruit 2,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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