Ingredients1 h 30 m servings 142 cals
- To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
- Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
- Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.
Per Serving: 142 calories; 6.8 g fat; 21.5 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 97 mg sodium. Full nutrition
ReviewsRead all reviews 6
This was very good. I brought it to an evening picnic and it was a hit. I forgot to use the cilantro but it seemed fine. I didn't have an hour to pickle the onions but they were still a deliciou...
Everything about this recipe sounded intriguing, so I was drawn to it and just had to try it! I made it EXACTLY as written, no changes whatsoever. The flavor was really good, but I felt like it ...
I thought this salad was amazing. Only changes I made were I didn't pickle the onion, left out the mango and used blood orange infused olive oil. Since I was taking it to a picnic, I mixed eve...
The flavor combination was surprisingly tasty and sophisticated. I did not use the cilantro and it was still really good. Not a kid's salad but great for a grown up gathering.
Was a good salad. I thought it was tasty and refreshing. Our guests seemed to like it as well.