Products used in this recipe
Asian Avocado and Cantaloupe Salad
Yield: 9 Servings
Yield: 9 Servings
A light and healthy salad, but don't let that fool you. It's packed full with bright, fresh flavors!
Dressing
| Ingredient | Weight | Measure |
|---|---|---|
| Olive oil | 2 fl. oz. | |
| Rice wine vinegar | 2 fl. oz. | |
| Sesame oil | 1/2 tsp. | |
| Soy sauce | 1/2 fl. oz. |
Salad
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Avocado Halves, Frozen 12/2lb | 7 each | |
| Cantaloupe, thinly sliced | 22-1/2 oz. | |
| Italian parsley sprigs, trimmed | 27 each | |
| Cilantro sprigs, trimmed | 36 each | |
| Green onion, thinly sliced | 3 Tbsp. | |
| Nori, thinly sliced | as garnish | |
| White sesame seeds | as garnish | |
| Black sesame seeds | as garnish |
Preparation Instructions:
- Step 1
- Thaw avocado haves according to package instructions. Cut each avocado half into slices, about 6 slices per half.
- Step 2
- Whisk vinegar, olive oil, soy sauce, and sesame together to create dressing. Set aside for service.
- Step 3
- For each salad; arrange 2 oz. avocado slices, and 2.5 oz. cantaloupe slices in a shallow serving bowl. Drizzle with 1/2 fl. oz. prepared dressing. Top each salad with 3 parsley sprigs, 4 cilantro sprigs, and 1 tsp. green onion. Garnish with a small amount of sliced nori, and white and black sesame seeds. Serve.
