Honeydew Salad with market Fresh Arugula and Citrus-Avocado Dressing

Since posting the recipe for this carrot and cantaloupe salad earlier this spring, I’ve been incessantly experimenting with different melon-vegetable combos.  The following recipe was born from all that experimenting and ended up deliciously creamy with the addition of avocados in the dressing!

FYI…the addition of any type of melon is like instant summer in a salad.

Honeydew Salad with Market Fresh Arugula and Citrus-Avocado Dressing

  • 1-2 organic watermelon radishes
  • 1 large honeydew melon wedge
  • 1 tablespoon feta cheese
  • 1 handful baby arugula
  • 2 tablespoons fresh squeezed lemon or lime juice
  • 2 teaspoons honey
  • 1 tablespoon rice vinegar
  • 1/4 cup chopped ripe avocado
  • 1/2 garlic clove (optional)
  • Fresh ground salt and pepper

In a food processor, combine the citrus juice, honey, vinegar, chopped avocado and garlic. Puree until smooth and creamy, season with salt and pepper to taste and refrigerate until ready to use. Spiralize the watermelon radish and shave the honeydew melon into thin sections. Arrange the desired amount onto a large plate and top with feta and arugula. Drizzle with 1-2 tablespoons of avocado dressing and season with additional salt and pepper if desired.

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