Avocado and Melon Salad

I found this absolutely beautiful Arava melon. This green fleshed melon is dense and sweet like a cantaloupe and juice like a honeydew. Since there are only two of us, I needed to figure out something to do with half of it. As I thought about it, it occurred to me – the texture and flavor of the melon would go really well with avocado. Yes!! Avocado and melon salad!!

melon

Here’s how you do it:

Start with the dressing. Mince the jalapeño as fine as possible. Mix it together with the olive oil, lime, cider vinegar and 1/2 teaspoon of sea salt. Use a small whisk to blend it all. Refrigerate.

Next make the cheese crisps. Spread the grated cheese onto a parchment lined baking sheet.

Bake at 350 degrees for about 10 minutes, but watch it carefully. Once the cheese melts it will brown quickly. You want it just browned around the edges and lightly browned through the middle.

Do not over bake.

Oops – left it in a little too long!

Let it cool at least 30 to 45 minutes, then break it up into small bite sized pieces. Set aside.

Mix 2 Tablespoons of the feta with the yogurt, blending well. Refrigerate at least 30 minutes.

Cut the melon into bite sized pieces. Chop cilantro and cut the avocado into bite sized pieces. Toss together with the dressing and 1 Tablespoon of the feta. Refrigerate until ready to eat.

melon

Just before serving, toss the melons with the yogurt mix, coating each piece evenly.

Serve garnished with cheese crisps on the top.

melon

© Copyright 2022 The Lazy Gastronome

Goes great with the Grilled Lamb Burgers!

Avocado and Melon Salad

A delicious summer salad - with a creamy feta dressing and cheese crisps

Course: Appetizer, Salad
Cuisine: American, summer
Keyword: avocado, cheese crisps, cilantro, feta, watermelon, yogurt
Servings: 4 Servings
Author: HelenFern
Ingredients
  • 1/3 cup olive oil
  • 1 teaspoon jalapeño, minced
  • 1/2 lime, juiced
  • 1 Tablespoon apple cider vinegar
  • 3/4 teaspoon fine sea salt
  • 1 cup pepper jack cheese, grated
  • 1-1/2 cup cubed melon
  • 1 large avocado
  • 1 Tablespoon cilantro, minced
  • 3 Tablespoons crumbled feta
  • 1/3 cup plain Greek yogurt - NOT non-fat
Instructions
  1. Start with the dressing. Mince the jalapeño as fine as possible. Mix it together with the olive oil, lime, cider vinegar and 1/2 teaspoon of sea salt. Use a small whisk to blend it all. Refrigerate.

  2. Next make the cheese crisps. Spread the grated cheese onto a parchment lined baking sheet. Bake at 350 degrees for about 10 minutes, but watch it carefully. Once the cheese melts it will brown quickly. You want it just browned around the edges and lightly browned through the middle. Do not over bake.

  3. Let it cool at least 30 to 45 minutes, then break it up into small bite sized pieces. Set aside.

  4. Mix 2 Tablespoons of the feta with the yogurt, blending well. Refrigerate at least 30 minutes. 

  5. Cut the melon into bite sized pieces. Chop cilantro and cut the avocado into bite sized pieces. Toss together with the dressing and 1 Tablespoon of the feta. Refrigerate until ready to eat. 

  6. Just before serving, toss the melons with the yogurt mix, coating each piece evenly. Serve garnished with cheese crisps on the top.

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

 

Here are some things that are perfect to use for this recipe!

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