Products used in this recipe
Asian Avocado and Cantaloupe Salad
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 |
---|---|---|
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
For the dressing; whisk vinegar, olive oil, soy sauce, and sesame together and 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.