FRESH FRUIT AND AVOCADO SALAD WITH TANGY HONEY LIME DRESSING

FRESH FRUIT AND AVOCADO SALAD WITH TANGY HONEY LIME DRESSING

6 to 8 servings

 

Tangy Honey Lime Dressing

  • 1 to 2 firm ripe avocados, peeled, seed(s) removed, thinly sliced, and immediately coated
  •   with lemon or lime juice to prevent discoloration
  • 1 to 2 firm ripe mango(s), peeled, seed(s) removed, and cut into thin slices
  • 1 firm ripe cantaloupe or honeydew melon, peeled, seeds removed, and cut into thin slices,
  •   or ½ of each melon, or other melon as desired
  • 1 cup cubed or thinly sliced crosswise peeled fresh pineapple
  • 1 cup firm ripe sweet dark (Bing) cherries, seeds and stems removed,
  •    each cut in half
  • 1 cup firm ripe blueberries, stems removed
  • Crisp Boston or bibb or leaf lettuce, cored, cleaned, dried,
  •    and separated into separate leaves (optional)
  • 1 firm ripe medium to large banana, peeled and thinly sliced
  • Sprigs of fresh mint for garnish

 

Prepare Tangy Honey Lime Dressing.  Prepare fruits for salad mixture, except banana.  Combine fruits in a large bowl; cover and refrigerate until serving time.  May add dressing, mixing gently, before refrigerating, if desired.  To serve, turn fruit mixture into a lettuce-lined large salad bowl. Or, divide salad mixture evenly onto individual lettuce-lined salad plates.  Add banana slices to fruit mixture just before serving to avoid discoloration.  If dressing has not been added previously, drizzle desired amount of dressing over individual salads or gently mix into large salad.  May also arrange fruits and avocado in a pinwheel design over a bed of lettuce on a serving platter or individual salad plates; drizzle dressing over the fruits and avocado slices or pieces.  Garnish with sprigs of fresh mint.

 

Tangy Honey Lime Dressing

about 1 cup

 

  • 1/3 cup fresh lime juice
  • 1/3 cup honey
  • Pinch of salt
  • Pinch of paprika
  • 1/4 cup salad oil (corn, canola, or safflower oil, or a combination)
  • 1 teaspoon celery seed or poppy seed
  • 1 teaspoon freshly grated lime peel (optional)

In a small bowl, combine the first 4 ingredients, blending well.  With a wire whisk, gradually beat in oil until mixture is smooth.  Stir in celery or poppy seeds and grated lime peel, if desired.  Cover and refrigerate until ready to serve.  May store in the refrigerator in a tightly sealed glass jar for up to two weeks.

Variations: Add 1 to 2 teaspoon(s) finely snipped fresh mint leaves (no stems) to dressing, if desired. Garnish salad(s) with a sprinkle of pecan or English walnut halves or other nuts.

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