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Melon and Avocado Salad

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

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Melon and Avocado Salad

  • Serves 4
  • Easy

About This Recipe

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

This salad is fresh tasting, beautiful, and so delicious. A hint of mint adds a wonderful high note. And you can serve this salad any time of the day or night.

A note about avocados: it’s almost impossible to buy an avocado that is perfectly ripe, although stores are getting better at it. 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.



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.


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.


Wash 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 has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She works for Pillsbury on the Bake-Off and other projects since 1988. Linda has written 39 cookbooks (and Medical Ethics for Dummies) since 2005.

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