Last Updated on May 9, 2018 by Cathy Jo Johnson
The thought of combining avocado and cantaloupe in a salad made me question my judgment. Much to my surprise, the creamy texture of the avocado with the crunchiness of the cantaloupe wrapped in homemade French Dressing was a pleasure to the taste buds.
Back in the midwest, avocados were not a staple in my diet. Here in Nevada, so close to the Calfornia border, we probably go through at least three a week. Most Americans still shy away from fats. Truth is healthy fats are a necessary part of our diets, and the avocado is full of healthy fats.
If you have never worked with avocado before, don’t despair. Here’s a video just for you!
Avocado and Cantaloupe Salad with Creamy French Dressing
1 tablespoons coconut sugar
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon dry mustard powder
3 tablespoons apple cider vinegar
1 clove garlic, minced
1 teaspoon vegan Worcestershire sauce
1 pinch cayenne pepper
3/4 cup olive oil
6 cups baby arugula leaves
1/4 cantaloupe – peeled, seeded, and cubed
1 avocado – peeled, pitted, and cubed
1/2 cup toasted slivered almonds
Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the olive oil while whisking rapidly until the salad dressing is thick and creamy.
Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve.
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