Strawberry Melon Avocado Salad Food

STRAWBERRY AVOCADO SALAD

Steps:

• In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
• Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

MELON, MANGO, AND AVOCADO SALAD

Steps:

• To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
• Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
• Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.

STRAWBERRY-AVOCADO TOSSED SALAD

Steps:

• In a small bowl, whisk together the oil, sugar, honey, vinegar, lemon juice and salt. , Divide romaine among 4 salad plates. Top each with avocado and strawberries. Drizzle with dressing. Sprinkle with pecans.

AVOCADO WATERMELON SALAD

Steps:

• Combine watermelon, spinach, and avocados together in a bowl.
• Whisk walnut oil, olive oil, lime juice, and paprika together in a bowl; pour over watermelon mixture. Toss to coat.

STRAWBERRY, MELON & AVOCADO SALAD

Steps:

• Whisk honey, vinegar, mint, pepper and salt in a small bowl. (You can make this dressing up 1 day ahead if necessary).
• Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.
• 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.

BEST MELON, MANGO, AND AVOCADO SALAD

Steps:

• To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
• Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
• Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.

STRAWBERRY ORANGE AVOCADO SALAD

Steps:

• Combine dressing ingredients. Mix well and refrigerate.
• Combine greens and fruits, toss with dressing and serve.
• Top with chopped pecans, if desired.

STRAWBERRY AVOCADO SALAD

Steps:

• In a small bowl, combine dressing ingredients. Whisk together until well blended. Set aside.
• Place salad greens in a bowl. Arrange avocado and strawberry slices on top of greens. Drizzle dressing over salad and top with pecans.
• Serve immediately or refrigerate up to 2 hours.

MELON AND AVOCADO SALAD WITH FENNEL AND CHILE

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.

STRAWBERRY AVOCADO SALAD WITH FIELD GREENS

Steps:

• Arrange your fresh salad makings in a pretty bowl. Add cheese and walnuts, if desired.
• Drizzle with tarragon vinegar and olive oil, or your favorite salad dressing.
• Season with salt and pepper, to taste.
• Enjoy!

STRAWBERRY AVOCADO SALAD WITH BALSAMIC DRESSING

Steps:

• Salad: In large bowl, toss salad ingredients.
• Dressing: In a small bowl, whisk together vinegar and sugar. Gradually whisk in oil. Stir in shallots. Add salt and pepper.
• Add enough dressing to salad to coat lightly.