**Avocado Cantaloupe Salad with Honey-Lime Vinaigrette: A Refreshing Summer Delight**
Indulge in a burst of vibrant flavors with this Avocado Cantaloupe Salad, a refreshing and colorful dish that's perfect for warm-weather gatherings. This salad combines the sweet juiciness of ripe cantaloupe, the creamy richness of avocado, and the tangy crunch of red onion, creating a delightful medley of textures and flavors. Drizzled with a zesty honey-lime vinaigrette, this salad becomes a symphony of sweet, sour, and tangy notes, tantalizing your taste buds with every bite. With its vibrant colors and invigorating flavors, this salad is a feast for both the eyes and the palate. Dive into this culinary creation and experience a burst of summer freshness in every bite.
**In this article, we'll provide you with two variations of this delicious salad:**
1. **Classic Avocado Cantaloupe Salad:** This recipe showcases the harmonious blend of cantaloupe, avocado, red onion, and fresh cilantro, tossed in a tangy honey-lime vinaigrette.
2. **Avocado Cantaloupe Salad with Grilled Shrimp:** Take your salad to the next level by adding succulent grilled shrimp, infusing it with a smoky, savory flavor. This variation is perfect for those who crave a more substantial and protein-packed meal.
Whether you prefer the simplicity of the classic salad or the delightful addition of grilled shrimp, both recipes promise a refreshing and flavorful culinary experience. So, gather your ingredients, don your apron, and embark on a culinary journey that will leave you craving more.
CANTALOUPE AND AVOCADO SALAD WITH HONEY-LIME DRESSING
This beautiful rainbow salad is full of flavor, gently sweetened by honey.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together lime juice, honey, oil, and salt; set aside.
- Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon; discard skin. Slice each wedge lengthwise into 1/2-inch pieces.
- Cut each avocado half again length-wise and then into 1/2-inch-thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat. Divide among 4 plates.
Nutrition Facts : Calories 220 g, Fat 13 g, Protein 3 g
AVOCADO-CANTALOUPE SALAD WITH HONEY-LIME VINAIGRETTE
Just wanted to add this recipe to the cantaloupe craze -- it's simple and delicious! Cuisine at Home, August/2007
Provided by Manami
Categories Lime
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk lime juice, honey, oil, salt and pepper together for the vinaigrette.
- Cut cantaloupe half into 9 slices, then halve crosswise to make 18 wedges.
- Slice each avocado half into three wedges.
- Assemble salads, placing 3 cantaloupe wedges and 2 avocado wedges on each plate.
- Sprinkle with shallots then drizzle with vinaigrette.
Nutrition Facts : Calories 201.9, Fat 14.4, SaturatedFat 2.1, Sodium 13.6, Carbohydrate 20.1, Fiber 5, Sugar 12.8, Protein 2
AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE
Steps:
- Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
- Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
AVOCADO LIME SALAD
A great vegan salad using avocado, tomatoes and scallions. Adapted from Vegetarian Times magazine. A popular Spanish and Mexican recipe.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.
- Add tomatoes, avocados, scallions and garlic.
- Using rubber spatula, gently fold to combine.
- Season to taste with pepper.
- In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.
- Add lettuce and toss.
- Season to taste with pepper.
- Divide lettuce among plates.
- Top each with mound of avocado mixture.
- Top with cucumber slices.
- sprinkle with cilantro and serve.
Nutrition Facts : Calories 231.9, Fat 18.5, SaturatedFat 2.7, Sodium 381.2, Carbohydrate 17.9, Fiber 9, Sugar 5.2, Protein 4.2
CANTALOUPE SALAD WITH LIME, MINT, AND GINGER
Provided by Charlotte Fekete
Categories Salad Fruit Ginger Breakfast Brunch Side Low Fat Quick & Easy Low Cal Lime Cantaloupe Mint Summer Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.
MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE
Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
- Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
- Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.
MELON AND AVOCADO SALAD WITH FENNEL AND CHILE
This sweet-savory, crunchy-creamy dish nods to California summers, when a drive to the market can often end with avocados and melons buckled in the back seat. The recipe is simple, and instantly impressive: It involves little more than scooping out the fresh fruit and topping it with a spicy-sweet pinch of sugar and a drizzle of dressing. Rubbing toasted fennel seeds, red-pepper flakes and lemon zest into sugar and salt helps their floral kick travel far. The salad's balance depends on your melon and avocado, so rely on taste more than measurements here. Adjust the ingredients as needed, until the salad is rich, punchy and bright, bite after bite.
Provided by Ali Slagle
Categories brunch, dinner, easy, lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small skillet over medium-low, toast the fennel seeds and red-pepper flakes, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer them to a cutting board, then smash with a heavy pan until the fennel seeds break apart. (You can also do this using a mortar and pestle.)
- Transfer the mixture to a small bowl, then add the salt, sugar and 1 teaspoon freshly grated lemon zest. Rub the mixture with your fingers until you smell the lemon.
- Using a soup spoon, scoop out small spoonfuls of the melon and place them directly on a serving platter. Halve the avocados and remove the pit. Using the soup spoon, scoop out small spoonfuls of avocado and place on top of the melon.
- Drizzle the fruit with 2 teaspoons lemon juice, then sprinkle with some of the fennel-chile mixture. (Start with half of it, then add more to taste.) Drizzle with the olive oil, then taste and adjust acid (with lemon juice), richness (with oil), and salt and sweetness (with fennel mixture) until it tastes fresh and bright. Serve right away.
Tips:
- Choose ripe avocados and cantaloupe: Look for avocados that are firm but slightly soft when pressed, and cantaloupe that is fragrant and has a slight give when pressed.
- Prepare the salad just before serving: Avocado and cantaloupe are best when served fresh, so assemble the salad just before you're ready to eat it.
- Use a light touch when mixing the salad: Toss the salad gently to avoid bruising the avocado and cantaloupe.
- Adjust the amount of honey and lime juice to taste: The amount of honey and lime juice you use will depend on your personal preferences. Start with a small amount and add more to taste.
- Serve the salad immediately: Avocado and cantaloupe salad is best enjoyed immediately after it is made.
Conclusion:
This avocado cantaloupe salad with honey lime vinaigrette is a refreshing and flavorful salad that is perfect for a summer meal. The combination of sweet cantaloupe, creamy avocado, and tangy honey lime vinaigrette is a delightful combination that will please everyone at your table. The salad is also very easy to make, making it a great option for busy weeknights. Give this recipe a try the next time you're looking for a healthy and delicious salad to enjoy.
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