Mixed Melon and Avocado Salad is a fruit, refreshing salad ~ perfect to serve at a BBQ or with any main meal (Including a divine Roasted Tomato Dressing recipe).
I shared the recipe for this very fruity, kid-friendly Mixed Melon and Avocado Salad at The V Spot a few weeks ago And am now sharing it with you here on With A Blast in case you missed it.
No matter the season, Summer or Winter ! You will find at least a dozen families in our small neighborhood with a fire lit, ready for barbecuing just about every weekend.
Friday evenings and/or Saturday afternoons, and just about any other holiday.
Watching a Rugby game, our biggest sport in South-Africa, just won’t be the same without a fire going and some juicy, delicious rump steaks.
And some skewered meats/vegetables and salads outside in the barbecue area or next to the swimming pool with a cocktail in hand of course !
Getting to the recipe, the roasted tomato dressing is absolutely delicious and a huge favorite of ours, which can be used on so many different types of salads.
I normally make the dressing the night before. Then keep it chilled and when I put the mixed Melon and Avocado Salad together, we are talking minutes here to get the salad together.
A bit of cubing, slicing and tossing of the salad ingredients are quick and easy.
Especially if you can get hold of already cubed fresh Mixed Melons. I normally get ready to use from our supermarket where we buy our daily fruits and vegetables.
If you rather prefer your salad with the dressing on the side, I have to tell you that the color and smooth texture of the dressing is absolutely lovely !
And would look great, in a small glass dressing container, next to the salad for your guests to help themselves to.
Mixed Melon and Avocado Salad
- 8 Cherry Tomatoes halved
- 1/2 cup Olive Oil extra virgin, divided
- Salt and Black Pepper to taste
- 1 TB Dijon Mustard
- 2 TB Lemon Juice
- 1 TB Red Wine Vinegar
- 1/4 t Sugar
- 3 cups Mixed Melon cubed, (i.e. Watermelon, Cantaloupe, etc)
- 2 Avocados cubed
- 1 1/2 cups Cherry Tomatoes halved
- 2 rounds Feta Cheese cubed or crumbled
- Baby Arugula to garnish (optional)
Pre-heat the oven to 200 deg C (400 deg F) – form a small “bowl” using aluminum foil (see photo in post)} – spray with cooking oil and place on a baking sheet or oven dish
- Place the Tomatoes for the Dressing in the aluminum bowl – drizzle with 2 TB Olive Oil and season lightly with Salt and Pepper – bake 15 minutes or until soft and bursting from the skin – remove from the oven and let cool
Once the Tomatoes have cooled, transfer to a blender together with the remaining Olive Oil, Mustard, Lemon Juice, Vinegar and Sugar – blend until smooth (discard any Tomato skins which might still be visible) – chill until ready to use
Toss together the Salad ingredients – transfer to a serving platter or salad bowl – drizzle with the Dressing and garnish with Arugula (if using)
Serve immediately. If serving a little later, be sure to lightly drizzle the Avocado cubes in some Lemon juice to prevent discoloration.
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