Avocado and Cantaloupe Salad with Creamy French Dressing recipe

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Ingredients

2 tablespoons white sugar
2 teaspoons paprika
¼ teaspoon salt
¼ teaspoon dry mustard powder
3 tablespoons apple cider vinegar
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper
¾ cup vegetable oil
6 cups baby arugula leaves
¼ cantaloupe - peeled, seeded, and cubed
1 avocado - peeled, pitted, and cubed
½ cup toasted slivered almonds

Nutrition Info

576.1 calories
carbohydrate: 18.4 g
cholesterol: : -
fat: 55.6 g
fiber: 5.9 g
protein: 5.2 g
saturatedFat: 8 g
servingSize: -
sodium: 178.9 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy.

  2. Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve.

Recipe Yield

4 servings

Recipe Note

This is a yummy and easy salad. I used to love grapefruit and avocado salad, but can't eat grapefruit anymore and cantaloupe is a lovely substitute!

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