Strawberry, Melon & Avocado Salad

By blum099

Nutty and slightly sweet sherry vinegar is a natural partner for strawberries. This composed salad makes a cool kickoff for dinner or a nutrition-packed lunch on its own.

Tips & Notes
Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 1 day.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
NutritionPer serving: 202 calories; 8 g fat ( 1 g sat , 1 g mono ); 0 mg cholesterol; 24 g carbohydrates; 3 g protein; 7 g fiber; 90 mg sodium; 503 mg potassium.

Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (60% dv), Folate (18% dv).

Carbohydrate Servings: 2

Exchanges: 1 vegetable, 2 fruit, 1 1/2 fat (mono)

Ingredients

• /4 cup honey
• 2 tablespoons sherry vinegar, or red-wine vinegar
• 2 tablespoons finely chopped fresh mint
• 1/4 teaspoon freshly ground pepper
• Pinch of salt
• 4 cups baby spinach
• 1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices
• 16 thin slices cantaloupe, (about 1/2 small cantaloupe), rind removed
• 1 1/2 cups hulled strawberries, sliced
• 2 teaspoons sesame seeds, toasted (see Tip)

Preparation

Step 1

1.Whisk honey, vinegar, mint, pepper and salt in a small bowl.
2.Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds