Summer Melon, Tomato, and Avocado Salad with Almonds and Goat Cheese
Prep Time: 20 minutes
Cook Time: 0 minutes
1/2 Del Monte® MAG Melon, seeded
1 cup Del Monte® Bon Bon Tomatoes, halved
1 Del Monte® Avocado, pitted and diced
3 tbsp. Balsamic Vinegar
2 tsp. Dijon or Whole-Grain Mustard
1 Garlic Clove, minced or pressed
1/2 tsp. Fine Sea Salt
1/4 tsp. Black Pepper
1/4 Red Onion, very thinly sliced
1 (5oz) package Baby Spinach
6 tbsp. Extra Virgin Olive Oil
1/4 cup Toasted Almonds, sliced
1/3 cup Fresh Goat Cheese, crumbled
- In a jar with a tight-fitting lid combine oil, vinegar, mustard, garlic, salt, and pepper. Place lid on top and tighten. Shake vigorously to combine.
- Pour dressing into a large salad bowl and add onion. Let sit for at least 10 minutes and up to 30 minutes.
- When ready to serve, cut melon into 8 wedges and cut off the rind. Cut wedges crosswise in half.
- Add spinach and tomatoes to salad bowl and toss to coat with dressing. Arrange melon wedges on salad, then sprinkle with avocado, almonds, and goat cheese. Serve immediately.