Cantaloupe and Tomato Salad with Avocado
This recipe is from "Vegetarian International Cuisine: An Essential Cookbook" by the chefs from the Wisconsin Cheeze Factory restaurant, @ 1997. I love this recipe book and use it all the time.
INGREDIENTS
- 1 to 2 cantaloupes (totally 5 1/2 pounds) peeled, seeded and cut into 1/2 inch bite-size pieces.
- 8 tomato tomatoes (2 pounds), cut into 1/2 inch bite-size pieces
- 2 - 3 avocados (1 1/2 pounds) peeled and cut into 1/2 inch bite-size chunks
- 3 Tablespoons thinly sliced scallions
- 1/4 cup fresh cilantro
- 1 recipe Lemon Vinaigrette (see below)
DIRECTIONS
Combine cantaloupe, tomatoes, avocados, scallions, cilantro and lemon vinaigrette in a large bowl.
NOTE: I only used about 1/2 cup of the dressing.
Chill 2 hours before serving.
Lemon Vinaigrette
Can be used on pastas, grains, greens, vegetables and fruits.
INGREDIENTS
- Zest of 2 lemons (4 teaspoons)
- Juice 4 large lemons, (1 cup)
- 2 Tablespoons sherry
- 2 Tablespoons chopped fresh mint or fresh basil, packed (I like using mint)
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups virgin olive oil
- 4 Tablespoons sugar
- 1 teaspoon salt
DIRECTIONS
In a small bowl, combine lemon zest and juice, sherry, mint, cayenne, oil, sugar and salt; whisk to incorporate ingredients. Chill until ready to serve.
