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Strawberry, Melon   and Avocado Salad

Ingredients
1/4 cup honey
2 tablespoons sherry vinegar or red-wine vinegar
2 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground pepper
Pinch of salt
4 cups baby spinach
1 small avocado (4-5 ounces), peeled, pitted and cut into 16 slices
16 thin slices cantaloupe (about 1/2 small cantaloupe), rind removed
1 1/2 cups hulled strawberries, sliced
2 teaspoons sesame seeds, toasted (see Tip)


 Directions

Whisk honey, vinegar, mint, pepper and salt in a small bowl.

Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

Makes 4 servings

Nutritional Information Per Serving 

Calories 202
Fat 8 g (1 g sat, 5 g mono)
Cholesterol 0 mg
Carbohydrate 34 g
Protein 3 g
Fiber 7 g
Sodium 90 mg

TIP: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

MAKE AHEAD TIP: The dressing will keep, covered, in the refrigerator for up to 1 day.

Recipe contributed by Dean Dietitian Kim Petershack, RD, MS, CD.