Charred Cantaloupe Melon, Avocado & Blackberry Salad

This 8 ingredient salad is too easy to put together. Its light, fresh and delightfully colourful. The lime dressing really wakes up all the flavours but its the fat of the avocado that really brings this salad together. Without the avocado you could definitely serve this as a dessert along side some coconut yogurt sweetened with a little bit of date syrup or molasses.

Not much else to say really about this one other than have fun with the plating, play with the colours of the ingredients and enjoy this delicious little beauty.

10 MINUTES. SERVES 4



INGREDIENTS

1/2 cantaloupe melon

1 avocado

1 packet blueberries (200g)

1 lime

olive oil

2 or 3 sprigs of mint

S&P



METHOD

  1. Remove the skin from the melon and slice into six wedges.

  2. Get a pan on high heat with a little glug of olive oil and place the wedges flat side down for 3 minutes. Flip them over and char the other side for another 3. Remove from heat.

  3. While the melon is charring slice the avocado. Using a serrated knife slice the avocado in half and then each half into thin slivers. Fan each half out.

  4. Starting with one end of the avocado start by tucking and curling the avocado in on its self to make a circle keep going until you have a spiral. Do this with the other half of avocado.

  5. Slice the blackberries in half and leave some whole. Add the juice of the lime to a bowl with 3 tbs of olive oil.

  6. To plate, lay the slices of melon on a plate, arrange the swirls of avocado in between the melon and scatter around some blackberries.

  7. Sprinkle over salt and pepper and pour over some of the dressing, just enough so that everything gets a little dressed. You do not want the melon and avocado swimming in a pool of dressing.

  8. Tear off mint leaves and scatter throughout the plate also.



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