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Salad
4 - 6 servings
15 minutes
0 minutes
Chef Tom Fraker
6 cups organic spinach, washed, spun dry, stemmed if necessary
1/2 Melissa’s Tuscan Cantaloupe Melon, peeled, seeded, cut into bite-size pieces
1 pint ripe Harry's Strawberries, hulled, quartered
1 ripe organic avocado, peeled, seeded, diced
1 organic lime
1/2 cup pepitas, toasted
4 Oranges
1 tablespoon extra virgin olive oil
1 tablespoon Melissa's Honeycomb
1/8 teaspoon freshly ground pepper
1/8 teaspoon kosher salt
In a bowl, add the spinach and the next 3 ingredients.
Squeeze the juice from the lime into the bowl and gently mix. Gently toss in the toasted pepitas.
In another bowl, whisk together the juice from the oranges and the next 4 ingredients.
Pour into the other bowl, gently toss and serve.
This is a wonderful fresh salad. If you don't care for spinach, substitute with mixed baby greens, spring mix, peppery arugula, etc. Make it a complete meal by tossing in some chilled pre-cooked shrimp, salmon, or a bit of cooked quinoa.
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