Name: Avocado and Melon Salad
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

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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.

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Equipment

Large bowl

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.

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Course Salad

Cuisine Mexican