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Avocado honeydew salad

Before my flight home from Los Angeles last weekend I grabbed the newest issue of Martha Stewart Living. One of the recipes featured was a salad made from avocado, honeydew, and mint. It looked delicious, but after testing it out, I decided the ingredient list needed a bit of tweaking. So I came up with this variation, where I swapped the mint for shallots to give the salad a more savory flavor, and also added diced apples – mainly to add a little crunch to the texture. It’s almost instantly become a favorite in our house, as I’ve made it four times over the past week!


1 avocado
1/2 c diced honeydew melon
1/4 c diced apple
1 small shallot
1 lime
Kosher salt


1. Carefully peel avocado and dice into small cubes.

2. Squeeze the juice of half of your lime immediately over the avocado to prevent browning. Set the other half of the lime aside.

3. Dice your melon.

4. And shallots.

5. Peel and dice about half an apple. You don’t want too much or the flavor will overpower the other ingredients. Add them to your bowl, then squeeze out the juice from the other half of your lime.

6. Sprinkle with a pinch of kosher salt, then carefully stir.

I usually cover my bowl with saran wrap and put in the refrigerator for a good half an hour to bring the temperature down, but the salad is definitely good to eat at this point!

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