Zabon’s Salad

A subtle combination of tomatoes, melon and avocado makes Zabon’s Salad an unusual hors d’oeuvre. It may also be served as part of a cold buffet.

1 honeydew melon

1 lb. small firm tomatoes, quartered

1 large avocado, peeled, stoned and cut into -J-inch cubes

4 fl. oz. French Dressing

Using a sharp knife, cut the melon into 4. With a metal teaspoon, scoop out and discard the seeds. Slice the melon flesh away from the rind and cut it into cubes. Discard the rind.

In a medium-sized serving bowl, com-bine the melon cubes, tomatoes and avocado. Pour over the French dressing and toss all the ingredients together with two large spoons.

Place the bowl in the refrigerator to chill for 15 minutes before serving.

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