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Asian Avocado and Cantaloupe Salad

Asian Avocado and Cantaloupe Salad
Yield: 9 Servings

Yield: Model.Yield

Ingredient Weight Measure
Rice wine vinegar 2 fl. oz.
Olive oil 2 fl. oz.
Soy sauce 1/2 fl. oz.
Sesame oil 1/2 tsp.
Ingredient Weight Measure
Simplot Harvest Fresh™ Avocados: Avocado Slices, Frozen 12/2lb 18 oz.
Cantaloupe, thinly sliced 22 1/2 oz.
Italian parsley sprigs, trimmed 27 count
Cilantro sprigs, trimmed 36 count
Green onion, thinly sliced 3 tbsp.
Nori, thinly sliced as garnish
White sesame seeds as garnish
Black sesame seeds as garnish
Preparation Instructions:
Whisk all ingredients together. Set aside for service.
Thaw avocado slices according to package instructions. 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.
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