Melon & Avocado Recipe

Whisk the dressing

In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 1 tablespoon honey (or agave), 1 teaspoon Dijon mustard and 1/2 teaspoon fine sea salt. Whisk to dissolve the honey and mustard.

Slowly drizzle in 4 tablespoons extra-virgin olive oil while whisking continuously (or add oil to a jar, seal and shake vigorously) until the dressing is emulsified. Taste and adjust seasoning with 1/4 teaspoon freshly ground black pepper and more salt or honey if desired. Set aside.

Prepare the melon

Peel and remove seeds from 2 cups of melon flesh (about 1 small melon or half a medium melon). Cut into 1-inch cubes or use a melon baller for bite-sized pieces. Place in a large mixing bowl.

Prepare the avocado and jalapeño

Halve and pit 1 ripe avocado. Score the flesh into 1-inch cubes and scoop out with a spoon so pieces remain intact. Add to the bowl with the melon. Thinly slice 1/2 jalapeño (remove seeds for less heat) and add to the bowl.

Add cheese, herbs and nuts

Add 3 ounces crumbled feta (or plant-based feta) and 1 cup torn fresh mint leaves to the bowl. If using, add 1/4 cup toasted chopped pistachios for crunch.

Dress and season

Pour about half the prepared lemon honey vinaigrette over the salad and gently toss once or twice to combine, taking care not to mash the avocado. Taste and add more dressing as desired (reserve any extra for serving).

Finish with spices and serve

Sprinkle 1/2 teaspoon Aleppo pepper evenly over the salad, then season with 1/2 teaspoon coarse sea salt (or to taste) and 1/4 teaspoon freshly ground black pepper. Toss gently once more. Transfer to a serving bowl or plates and garnish with a few extra mint leaves and a light drizzle of olive oil if desired. Serve immediately.