Avocado and Cantaloupe Salad with Creamy French Dressing

Last Updated on May 9, 2018 by Cathy Jo Johnson

Avocado and Cantaloupe together in a salad?

 

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

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

Salad

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.

 

Want more recipes like these? Check back on Saturdays!

 

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