Avocado and Cantaloupe Salad with Creamy French Dressing Recipe - Allrecipes.com
Avocado and Cantaloupe Salad with Creamy French Dressing Recipe
  • READY IN 30 mins

Avocado and Cantaloupe Salad with Creamy French Dressing

Recipe by  

"This is a yummy and easy salad. I used to love grapefruit and avocado salad, but can't eat grapefruit anymore and cantaloupe is a lovely substitute!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    30 mins

Directions

  1. Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy.
  2. Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve.
Kitchen-Friendly View

Footnotes

  • Cook's Note
  • You could shorten the prep time by using bottled French Dressing. Baby spinach could be substituted for the arugula, but other greens take away from the subtle flavors and creamy textures of the avocado and cantaloupe.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2010

I selected this recipe because I had both an avocado and some leftover cantaloupe that I wanted to use up. The dressing also intrigued me. I will say the amount of dressing is excessive (hence the 4 stars) and would be enough for way more than four servings. I scaled the dressing ingredients down to one serving and it nicely dressed two salads, with a little leftover. We enjoyed this dressing very much. Mine never got what I would call “creamy” (maybe I wasn’t whisking fast enough), but I was happy with the dressing and it’s color. I didn’t have arugula, so I used red leaf lettuce and I just eyeballed the amounts of cantaloupe, avocado and almonds. The cantaloupe I had was wonderful, which added to the deliciousness of this salad. Give it a try!

 
Most Helpful Critical Review
Oct 15, 2010

Call me extravagant or just plain snooty but this recipe was just blah...however I do appreciate the effort. It didn't quiet make the grade..so..I added thinly sliced red onion, dried cherries,candied cashews and Gorgonzola cheese. WOW! Served it with a homemade shrimp bisque and a French baguette. Delicious! Bon Appetite!

 
Apr 05, 2010

My Husband & I Inhaled it! Never thought of this combination, Delicious!! Next time I'm going to cut the cantaloupe & avocado smaller so they don't fall to the bottom.

 
Mar 28, 2011

great salad I make it at least once a month!

 
Jan 31, 2011

I found this to be a WONDERFUL combination with one HUGE warning... this is INCREDIBLY spicy (the kind that creeps up and bites you AFTER you've already swallowed it!) Not too sure if it was the mustard or "pinch" of cayenne but... WHOA, look out!! I will have to try adjusting the heat in the future (and there will DEFINITELY be a future for this one!!)

 
Jan 06, 2011

who would've thought to put canteloupe and worcestershire sauce...I wasn't sure at first....bu YUM! I've eaten it 3 days straight!

 
Dec 06, 2010

This was an amazing dish that my family loved. I made a few adjustments to it - outcome restuarant quality. I grilled shrimp with a little butter and garlic and added the shrimp on top of the salad. It was amazing. Also on a side note, my husband is not a big fan of melons so for his portion I substituted it with tangerine slices.

 
Jul 12, 2012

Such depth of flavor! The sweet, spicy, crunchy, springy, and then the toasted almonds. It's going in our "make this again" pile!

 

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Nutrition

  • Calories
  • 576 kcal
  • 29%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 55.6 g
  • 86%
  • Fiber
  • 5.9 g
  • 23%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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