Best Avocado Melon Salad W Picante Honey Dressing Recipes

MELON AND AVOCADO SALAD WITH FENNEL AND CHILE

Steps:

• In a small skillet over medium-low, toast the fennel seeds and red-pepper flakes, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer them to a cutting board, then smash with a heavy pan until the fennel seeds break apart. (You can also do this using a mortar and pestle.)
• Transfer the mixture to a small bowl, then add the salt, sugar and 1 teaspoon freshly grated lemon zest. Rub the mixture with your fingers until you smell the lemon.
• Using a soup spoon, scoop out small spoonfuls of the melon and place them directly on a serving platter. Halve the avocados and remove the pit. Using the soup spoon, scoop out small spoonfuls of avocado and place on top of the melon.
• Drizzle the fruit with 2 teaspoons lemon juice, then sprinkle with some of the fennel-chile mixture. (Start with half of it, then add more to taste.) Drizzle with the olive oil, then taste and adjust acid (with lemon juice), richness (with oil), and salt and sweetness (with fennel mixture) until it tastes fresh and bright. Serve right away.

AVOCADO MELON SALAD W/ PICANTE HONEY DRESSING

Steps:

• Mix Picante sauce, honey, lime juice and oil in small bowl.
• Toss spinach, cantaloupe, avocado and Picante sauce mixture in large bowl until evenly coated. Sprinkle with almonds. Serve immediately.
• Tip: To toast almonds, arrange almonds in single layer in shallow baking pan. Bake at 350°F. for 10 min. or until lightly browned.