Mixed Melon and Avocado Salad

Linda here from With A Blast and I am thrilled to be sharing a recipe for a Mixed Melon and Avocado Salad with you on The V Spot today.

Living in sunny South-Africa is all about barbecues, salads as sides and of course salad with some kind of meat, usually chicken or seafood, as a light dinner. 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.

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, skewered meats/vegetables and salads outside in the barbecue area or next to the swimming pool.

Getting to the recipe, the roasted tomato dressing is absolutely delicious and a big favorite of ours, which can be used on so many different types of salads.

I normally make the dressing the night before, keep it chilled and when I put the mixed Melon and Avocado Salad together, we are talking minutes here.

Mixed Melon and Avocado Salad {Tomatoes ready for roasting}

Some cubing, slicing and tossing of the salad ingredients is quick and easy, especially if you can get hold of already cubed Mixed Melons, which I normally get from our supermarket where we buy our daily fresh fruits and vegetables.

If you prefer to serve 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.

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Mixed Melon and Avocado Salad

Author: Linda from With a Blast

Ingredients

Dressing

8 Cherry Tomatoes, halved
½ cup Olive Oil, divided
Salt and Black Pepper, to taste
1 TB Dijon Mustard
2 TB Lemon Juice
1 TB Red Wine Vinegar
¼ t Sugar

Salad

3 cups Mixed Melon, cubed {i.e. Watermelon, Cantaloupe, etc}
2 Avocados, cubed
1½ cups Cherry Tomatoes, halved
2 Rounds Feta Cheese, cubed or crumbled
Baby Arugula leaves, to garnish {optional}

Instructions

Pre-heat the oven to 200 deg C (400 deg F) - form a small "bowl" using aluminum foil {see photo above} - 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}