Chef Tom Fraker
Tuscan Melon, Strawberry & Avocado Salad
Tuscan Melon, Strawberry & Avocado Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
European
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
0 minutes
Ingredients
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6 cups organic spinach, washed, spun dry, stemmed if necessary
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1/2 Melissa’s Tuscan Cantaloupe Melon, peeled, seeded, cut into bite-size pieces
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1 pint ripe Harry's Strawberries, hulled, quartered
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1 ripe avocado, peeled, seeded, diced
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1 organic lime
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1/2 cup pepitas, toasted
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4 oranges
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1 tablespoon extra virgin olive oil
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1 tablespoon Melissa's Honeycomb
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1/8 teaspoon freshly ground pepper
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1/8 teaspoon kosher salt
Directions
In a bowl, add the spinach and the next 3 ingredients.
Squeeze the juice from the lime into the bowl and gently mix. Gently toss in the toasted pepitas.
In another bowl, whisk together the juice from the oranges and the next 4 ingredients.
Pour into the other bowl, gently toss and serve.
Recipe Note
This is a wonderful fresh salad. If you don't care for spinach, substitute with mixed baby greens, spring mix, peppery arugula, etc. Make it a complete meal by tossing in some chilled pre-cooked shrimp, salmon, or a bit of cooked quinoa.
Filed in:
Brunch,
Charentais Melon,
Clean,
Cooked Quinoa,
Easter Brunch,
Fruit Salad,
Harry's Berries,
Harry's Berries Strawberries,
Honeycomb,
Mother's Day,
Organic Avocado,
Organic Limes,
Organic Spinach,
Organic Valencia Oranges,
Pepitas,
Pescatarian,
Plant-Based,
Simple,
Tropical Avocado,
Tuscan Cantaloupe Melons,
Tuscan melon,
Tuscan Melon Strawberry & Avocado Salad,
Valentine's Day,
Vegan,
Vegetarian,
Whole
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