Avocado salad recipe

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  • Yield: 4 Servings


  • large handful of radicchio
  • large handful of arugula
  • 1 small galia melon
  • 2 ripe avocados
  • 1 tbsp lemon juice
  • 7 oz/200 g fontina cheese, cut into bite-size pieces
For the Dressing
  • 5 tbsp lemon-flavored or extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley
How to Make It
  1. To make the dressing, mix together the oil, vinegar, lemon juice, and parsley in a small bowl.
  2. Arrange the radicchio and arugula on serving plates. Cut the melon in half, then seed it, and cut the flesh away from the skin. Discard the skin. Slice the melon flesh and arrange it over the salad greens.
  3. Cut the avocados in half and remove and discard the pits and skin. Slice the flesh and brush with lemon juice. Arrange the slices over the melon, then scatter over the cheese. Drizzle over the dressing and serve.

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