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Melon & Avocado Salad with Herbs & Chili

Kathryn Boyden, based on a recipe by Ali Slagle (NYT Cooking)

Servings

2-4

Prep Time

20 minutes

"I love this recipe for a quick and beautiful salad to bring to any summer gathering. The flavor and freshness always leaves people saying 'wow!'"

Melon & Avocado Salad with Herbs & Chili

Ingredients

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    • 2 tsp Cumin, Coriander & Fennel Blend

    • 1⁄2 tsp Cobanero Chili

    • ½ tsp Palm Sugar, plus more to taste

    • 1⁄2 tsp sea salt

    • Zest & Juice of 1 organic lemon

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    • 1 medium cantaloupe or honeydew melon, seeded

    • 2 ripe avocados

    • 2 tsp fresh lemon juice (plus more to taste)

    • 2 tsp extra-virgin olive oil

    • Toasted Herb Blend with Cobanero and sugar(above)

    Directions

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      1. In a dry skillet over medium-low heat, toast the blend, and Cobanero chili, stirring occasionally, until fragrant and you can smell the spices (about 1–2 minutes).

      2. Transfer to a small bowl. Mix well with the palm sugar, sea salt, and zest of one organic lemon.

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      1. Cut the melon in half and remove the seeds.

      2. Arrange large pieces of melon on a large platter or shallow serving bowl.

      3. Slice the avocados and scoop out large pieces. Nestle the avocado pieces among the melon.

      4. Drizzle everything evenly with the lemon juice.

      5. Sprinkle with the Toasted Herb Blend, starting with about half and adding more to taste.

      6. Drizzle with the olive oil.

      7. Taste and adjust:
        • More lemon juice for brightness
        • More Palm Sugar if needed
        • More Toasted Herb Blend for spice, aroma and crunch.

      8. Serve immediately, and enjoy.
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