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Melon and Avocado Salad

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3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon honey
2 tablespoons chopped fresh mint
2 ripe avocados
1 cantaloupe

Melon and Avocado Salad

This beautiful and luscious salad recipe is perfect for brunch or breakfast.

  • Serves 4
  • Easy

About This Recipe

There are many combinations of fruits that are used to make salads. This one for Melon and Avocado Salad, with its unusual pairing of melons and avocados, is one of my favorites.

A note about avocados: it’s almost impossible to buy an avocado that is perfectly ripe, although stores are getting better at stocking fruits that are closer to ripe. If you want to make this salad, buy some avocados that are firm but not rock hard a few days before. Store the avocados on your windowsill in the kitchen. When they are ripe they will give gently to the touch. At that point, refrigerate them so the ripening slows, and use within a day or two.

To use an avocado, first rinse it well and dry it with paper towels. Then use a chef’s knife to cut around the avocado from stem to stern, working around the pit. Gently twist the two halves to release them, then use that chef’s knife again to firmly but carefully hit the pit. Twist the knife and the pit should pop out. Then use a melon baller to remove the flesh, or you can just cut it into cubes.

The ripeness of a melon is more difficult to detect. They should smell sweet, and should give a little when you press the blossom end. I have had luck by shaking the melon and listening to hear if the seed mixture makes a sloshing sound. But the best way to ensure a ripe melon is to buy one ahead of time and store it at room temperature.

This salad is fresh tasting, beautiful, and so delicious. The little balls of fruit (yes, avocado is a fruit) are about the same texture, but the color and flavor contrast is so delicious.  A hint of mint adds a wonderful high note. And you can serve this salad any time of the day or night.

Why this recipe for Melon and Avocado Salad works:

  • The contrast in flavor and texture between the two fruits is just perfect. The sharp yet sprightly dressing provides the perfect finishing touch.

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In a large bowl, combine the olive oil, lemon juice, and honey and mix with a wire whisk until the mixture is combined. Stir in the mint.


Rinse the avocados and dry them using paper towels. Cut the avocados in half and remove the pit. You can use a melon baller to scoop out the flesh, or just cut chunks. Put the avocado into the bowl with the dressing as you work.


Rinse the melon and dry it. Then cut it in half, remove the seeds, and cube the melon or make balls. Add to the dressing with the avocados and toss gently to coat.


Serve the salad in goblets or bowls. Garnish with more fresh mint, if desired.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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