Avocado and Melon Salad

Ensalada de Aguacate y Melón
Here's a typical salad combination that's found all over Mexico. Mound this fresh chunky salad on an oval platter or in a shallow bowl to show off the colors and textures. The salad goes with almost everything, but I especially like it with grilled chicken breasts or grilled shrimp.
Share on Facebook Print Recipe

Equipment

Ingredients

  • Makes 6 to 8 servings
  • 1 ripe cantaloupe peeled and cut into bite-size pieces
  • 1 medium cucumber peeled, halved lengthwise, seeded, and sliced
  • 1 large jalapeño chile seeded, veins removed, and finely chopped
  • Juice of 2 limes
  • ½ teaspoon salt
  • 2 large avocados Hass variety preferred, peeled and cut into bite-size pieces
  • 2 tablespoons chopped cilantro

Instructions

  • In a large bowl, toss together the melon, cucumber, jalapeño, lime juice, and salt.
  • Gently stir in the avocado and cilantro.
  • Refrigerate for at least an hour.

Notes / Tips / Wine Advice:

Serve cold.
————————————————————————————————–
Course Salad
Cuisine Mexican