Mixed Melon and Avocado Salad is a fruity, refreshing dish—perfect for a barbecue or as a side to any main meal. Includes a delicious roasted tomato dressing.
I originally shared this fruity, kid-friendly Mixed Melon and Avocado Salad on The V Spot and wanted to make sure you can find it here too. It’s bright, simple to prepare and a guaranteed crowd-pleaser whether you’re hosting a barbecue or serving it alongside a main course.
In our neighborhood, a barbecue is almost always happening—no matter the season. On weekends you’ll often find friends and families gathered around the grill, enjoying steaks, skewers, salads and a cold drink by the pool.
The roasted tomato dressing that accompanies this salad is a personal favorite. It’s versatile and works well on many salads. I like to prepare the dressing the night before and keep it chilled. When it’s time to serve, assembling the salad takes only minutes.
Preparing the salad is straightforward: cube, slice and toss. If you can buy pre-cubed mixed melons from the supermarket, that saves time. I usually pick up ready-to-use melon from our local store so the salad comes together quickly.
The dressing has a lovely color and smooth texture. If you prefer, serve it on the side in a small glass container so guests can add as much as they like—the presentation looks elegant and inviting.
Mixed Melon and Avocado Salad
Mixed Melon and Avocado Salad
Linda Nortje
Ingredients
ROASTED TOMATO DRESSING:
- 8 Cherry Tomatoes halved
- ½ cup Olive Oil extra virgin, divided
- Salt and Black Pepper to taste
- 1 TB Dijon Mustard
- 2 TB Lemon Juice
- 1 TB Red Wine Vinegar
- ¼ t Sugar
SALAD:
- 3 cups Mixed Melon cubed (e.g., watermelon, cantaloupe)
- 2 Avocados cubed
- 1 ½ cups Cherry Tomatoes halved
- 2 rounds Feta Cheese cubed or crumbled
- Baby Arugula to garnish (optional)
Instructions
ROASTED TOMATO DRESSING:
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Preheat the oven to 200°C (400°F). Form a small foil bowl, spray with cooking oil and set it on a baking sheet or oven dish.
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Place the halved cherry tomatoes in the foil bowl, drizzle with 2 tablespoons olive oil and season lightly with salt and pepper. Roast for about 15 minutes, until soft and the skins begin to burst. Remove and let cool.
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Once cooled, transfer the roasted tomatoes to a blender with the remaining olive oil, Dijon mustard, lemon juice, red wine vinegar and sugar. Blend until smooth, discarding any visible skins. Chill until ready to use.
SALAD:
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Toss together the mixed melon, cubed avocado, halved cherry tomatoes and feta. Transfer to a serving bowl or platter, drizzle with the chilled roasted tomato dressing and garnish with baby arugula if desired.
Serve immediately. If you need to prepare the salad a little ahead of time, lightly drizzle the avocado cubes with lemon juice to prevent browning.
LINDA
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Nutrition value, where given, is not always accurate. Please also check your ingredient labels.