Melon and Avocado Salad is an unusual combination for a savoury salad. It is the perfect accompaniment to grilled lamb chops or steak. This dish can also be served as a first course. Chill the melon and avocados well before making the salad.
2 medium-sized avocados, halved and stoned
1 tablespoon lemon juice medium-sized honeydew melon, seeded
½ teaspoon finely chopped fresh tarragon or
½ teaspoon dried tarragon
6 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons lemon juice
With a small melon bailer, scoop out the avocado flesh to within -inch of the skin. Reserve the avocado shells. Place the avocado balls in a medium-sized mixing bowl and sprinkle over the tablespoon of lemon juice. Set aside.
Scoop out the melon flesh in the same way and add the melon balls to the avocado balls. Place the bowl in the refrigerator to chill while you make the dressing.
In a small mixing bowl, beat the oil, salt and pepper together with a fork. Gradually add the lemon juice.
Remove the melon and avocado from the refrigerator and pour over the dres-sing. With a wooden spoon carefully toss the ingredients together until the balls
Melon and Cherry Coupe is a refreshing combination of pineapple sorbet , cherries, melon and brandy. are well coated with the dressing.
Spoon the mixture into the reserved avocado shells. Sprinkle over the tarra-gon and serve immediately.