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.
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Niah Ankrom
[email protected]This salad is perfect for a summer party or potluck.
David Otchere
[email protected]This salad is a healthy and delicious way to enjoy summer produce.
mukund tamang
[email protected]This salad is a great way to add some color to your plate.
Karen Edmonds
[email protected]I love the combination of melon, avocado, and fennel in this salad.
John E. Uzubell
[email protected]This salad is easy to make and it's always a crowd-pleaser.
Amar Majhi
[email protected]This salad is a great way to use up leftover melon and avocado.
Eleyna Lopez
[email protected]This salad is perfect for a light lunch or dinner.
Jacinta Muema
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Mani Jani
[email protected]This salad is so refreshing and flavorful. It's the perfect summer dish.
Raj Kevans
[email protected]This salad is beautiful and delicious. I love the pop of color from the melon and avocado.
Jidn Khan
[email protected]This salad is a great way to use up summer produce. It's also a healthy and delicious way to cool off on a hot day.
Gil Panea
[email protected]I made this salad for a picnic and it was perfect. It's light and refreshing, and it held up well in the heat.
Jallaly Salim
[email protected]I'm not usually a fan of melon, but this salad changed my mind. The flavors were so well-balanced.
Sron Kar
[email protected]This salad is so easy to make and it's so delicious. I love the combination of melon, avocado, and fennel.
Mukesh Mukhiya
[email protected]I didn't have any fennel on hand, so I used celery instead. It turned out great!
Ashraf Choudhury
[email protected]This salad was a bit too spicy for me, but otherwise it was very good.
Krish Dukhi
[email protected]I made this salad for a potluck and it was a huge success. Everyone raved about it!
Amevor Christian
[email protected]This salad was a hit at my party! Everyone loved the unique combination of flavors.
Aashish Kharal
[email protected]This recipe is a keeper! It's easy to make and so refreshing. I'll definitely be making it again.
Jaker Ahmad
[email protected]This salad was a delightful blend of flavors and textures. The sweetness of the melon and avocado paired perfectly with the crispness of the fennel and the heat of the chile.