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Melon, kiwi & avocado salad with orange vinaigrette
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1 small sweet honeydew melon
2 kiwi fruit
1 ripe avocado
juice and finely grated zest 1 orange
½ x 25g pack fresh mint, chopped, plus a few sprigs to garnish
1 tbsp sherry vinegar
1 tbsp extra virgin olive oil
1. Halve, deseed and peel the melon. Thinly slice and arrange on a serving platter. Peel the kiwi and thinly slice lengthways. Arrange on the plate. Halve, stone and slice the avocado and arrange with the fruit.
2. Whisk together the orange zest and juice, chopped mint, sherry vinegar and olive oil. Drizzle over the salad and chill for 15 minutes before serving, scattered with mint sprigs.
For a non-vegetarian meal, this salad goes well with a really good Parma ham or Serrano ham, or large grilled or barbecued prawns with garlic.
Typical values per serving:
This recipe was first published in July 2012.