Strawberry, Melon & Avocado Salad

eatingwell.com
serves 4
Ingredients

• ¼ cup honey
• 2 tablespoons sherry vinegar, or red-wine vinegar
• 2 tablespoons finely chopped fresh mint
• ¼ teaspoon freshly ground pepper
• Pinch of salt

• 4 cups chopped lettuce or spinach
• 1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices
• 16 thin slices cantaloupe, (about ½ small cantaloupe), rind removed
• 1½ 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 lettuce or spinach among 4 salad plates.
3. Arrange alternating slices of avocado and cantaloupe in a fan on top of the greens.
4. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

• 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.

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