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Avocado Cantaloupe Lime Salad

Avocado Cantaloupe Lime Salad

This recipe hails from PaleoPlan.com, one of my favorite spots on the web to find kid-friendly food that also satisfies my criteria for healthful. Sounds like odd bedfellows – grape tomatoes and cantaloupe? But it really sings when you use fresh, ripe, organic ingredients. I’ve added a couple of changes to this version, which is now popularized everywhere from Martha Stewart’s site to Food.com.

Avocado Cantaloupe Lime Salad
Print Recipe
Colorful, cheerful, with flavor to match. Make sure you have ingredients at peak of ripeness. Grape tomatoes of different varieties will make this even more colorful. Avocados are ripe when the "plug" where the stem attached pops away easily from the avocado, with a push of your finger tip or thumb. If it sticks, it's not ready; if it's gone, it may be over ripe and mushy.
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Avocado Cantaloupe Lime Salad
Print Recipe
Colorful, cheerful, with flavor to match. Make sure you have ingredients at peak of ripeness. Grape tomatoes of different varieties will make this even more colorful. Avocados are ripe when the "plug" where the stem attached pops away easily from the avocado, with a push of your finger tip or thumb. If it sticks, it's not ready; if it's gone, it may be over ripe and mushy.
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large serving bowl, whisk oils, lime juice, honey, and sea salt. If helpful, heat these first, briefly and gently, on stove top in a small pot, so the honey is more liquid. Then transfer to large serving bowl to whisk.
  2. Quarter the cantaloupe by cutting it in half lengthwise, then cutting again lengthwise. Run a knife between the rind and the flesh. Cut away the seeds and discard, then cut the fruit into chunks about half inch size.
  3. Cut avocados lengthwise, remove nut, and remove rinds, by scooping out fruit or running a knife between fruit and rind. Avocado should be soft but not mushy. Cut into small chunks.
  4. If you have a melon scoop, cut the cantaloupe in half, remove seeds, then scoop melon balls until only rind remains. Pour any juice sitting in the rind into the bowl with fruit.
  5. Cut tomatoes in halves.
  6. Toss all fruits together with sunflower seeds, mint, and whisked dressing in large serving bowl. Coat everything well. Keep chilled til serving.
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Kale Slaw with Honey Lime Dressing

Kale Slaw with Honey Lime Dressing

With all the heavy food we love to eat at this time of year, not to mention sweets and homemade eggnog, I was craving a light but satisfying raw greens combo. This slaw is perfect – lighter than summertime slaw with raw cabbage or broccoli, but hearty with its creamy dressing, seeds, and dates. Also a colorful accompaniment for a holiday meal spread of roasts, fish, or chowders.

Kale Slaw with Honey Lime Dressing
Print Recipe
With all the heavy food we love to eat at this time of year, not to mention sweets and homemade eggnog, I was craving a light but satisfying raw greens combo. This slaw is perfect - lighter than summertime slaw with raw cabbage or broccoli, but hearty with its creamy dressing, seeds, and dates. Also a colorful accompaniment for a holiday meal spread of roasts, fish, or chowders.
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Kale Slaw with Honey Lime Dressing
Print Recipe
With all the heavy food we love to eat at this time of year, not to mention sweets and homemade eggnog, I was craving a light but satisfying raw greens combo. This slaw is perfect - lighter than summertime slaw with raw cabbage or broccoli, but hearty with its creamy dressing, seeds, and dates. Also a colorful accompaniment for a holiday meal spread of roasts, fish, or chowders.
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Ingredients
  • 1 small-medium bunch kale any type chopped into small pieces
  • 1 small head lettuce butter lettuce, red lettuce, or green lettuce, chopped into small pieces or shredded
  • 1-2 scallions minced
  • 1/4 cup cilantro rinsed and minced
  • 1 carrot grated finely
  • 1/4 cup dates minced
  • 1 stalk celery thinley sliced
  • 1/3 cup raw sunflower seeds
Dressing
Servings: people
Instructions
  1. Wash, rinse, spin dry, and chop the greens, scallions, and cilantro. Toss together in a large serving bowl. Grate in the carrot, and add the minced celery, dates, and sunflower seeds Toss again.
  2. You will need an immersion blender or small food processor to make this dressing easily. Otherwise, use a rubber or wire whisk or electric beaters with whisk attachments. Start with the egg, lime juice, and mustard and process or blend for 15 seconds. Next, add the oils (slowly while blending is ideal) and continue to process until it thickens into a mayonnaise-like texture. Add the honey and salt and finish blending. Adjust lime juice, honey or salt to your taste, blending thoroughly to creamy texture, then fold in the lime zest if you have it.
  3. Pour dressing generously over the greens and toss all together into an evenly dressed slaw. Enjoy!
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