Mixed Melon and Avocado Salad
Author: 
 
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
  1. 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.
  2. 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.
  3. 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.
  4. Toss together the Salad ingredients - transfer to a serving platter or salad bowl - drizzle with the Dressing and garnish with Arugula {if using}
  5. Serve immediately. {if serving a little later, be sure to lightly drizzle the Avocado cubes in some Lemon juice to prevent discoloration}
Recipe by The V Spot at https://thevspotblog.com/2015/07/mixed-melon-and-avocado-salad.html