Strawberry, Melon, & Avocado Salad


  • 1/4 cup honey
  • 2 tablespoons sherry vinegar, or red-wine vinegar
  • 2 tablespoons finely chopped fresh mint
  • 1/4 teaspoon freshly ground pepper
  • Pinch of salt
  • 4 cups baby spinach
  • 1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices
  • 16 thin slices cantaloupe, (about 1/2 small cantaloupe), rind removed
  • 1 1/2 cups hulled strawberries, sliced
  • 2 teaspoons sesame seeds, toasted (see Tip)


Whisk honey, vinegar, mint, pepper and salt in a small bowl.

Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

Tips & Notes

Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 1 day.

Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Nutrition Per serving:

Calories: 202

Fat: 8 g (1 g sat, 1 g mono)

Cholesterol: 0 mg

Carbohydrates: 24 g

Protein: 3 g

Fiber: 7 g

Sodium: 90 mg

Potassium: 503 mg

Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (60% dv), Folate(18% dv).

Carbohydrate Servings:

Exchanges:1 vegetable, 2 fruit, 1 1/2 fat (mono)

Makes: 4 servings

Active Time: 20 minutes

Total Time: 20 minutes

Courtesy of

Issue: June/July 2005