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.
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.
- 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
- 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}
- 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}
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Linda Nortje
Author, With A Blast
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