Cantaloupe and Tomato Salad with Avocado

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.