Melon & Avocado Salad with a Ginger Vinaigrette

Name: Melon & Avocado Salad with a Ginger Vinaigrette
Cuisine: Israel
Ingredients: 2 tsp lemon juice; 2 tbsp white wine vinegar; ½ tsp mustard powder; 2 tbsp olive oil; 2 tbsp walnut oil; good pinch of sea salt; 8 grinds of black pepper; generous pinch ground ginger; 3 large ripe avocados; 1 ripe Galia, Ogen, or honeydew melon; 1 ripe Galia, Ogen, or honeydew melon; 1 ripe Galia, Ogen, or honeydew melon; ½ small seedless watermelon; sprigs of basil, mint or dill; sprigs of basil, mint or dill; sprigs of basil, mint or dill

Preparation info

Serves:
6-8

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

Time to pull out the melon baller that’s been sitting in your kitchen drawer for years. Melon is a great source of potassium and avocados are rich in vitamin E and heart-healthy monounsaturated fats. For a vegan version, simply omit the salmon.

Ingredients

For the ginger vinaigrette

2 tsp lemon juice
2 tbsp white wine vinegar
½

Asia
Israel
Fish course
Pescatarian
Gluten-free
Jewish

Method

Put the lemon juice, vinegar and mustard into a screw-top jar and shake well. Add the rest of the vinaigrette ingredients and shake again to form a creamy emulsion.

Halve and pit the avocados, then use the smaller end of a melon baller to scoop out balls. If you don’t have a melon baller, quarter then peel the pitted avocados and cut the flesh into 2.5cm (1”) cubes. Submerge the avocado