We've previously established that cantaloupe or melon goes very well with savory ham slices.
But have we discussed added slices of ripe avocado? Here is a lovely summer plate that just comes together when you've got a few ripe fruits and some bits and pieces lingering in the fridge.
Avocados go well with savory items like ham or tortilla chips.
They add 'meatiness' to Californian-style vegetarian sandwiches but they also match up perfectly with fruits, such as banana and peaches.
I love avocado for this versatility.
Drizzle soft, ripe avocado slices with a bit of honey and add a dash of sea salt.
Hmm! So why not add it to my starter course salad plate with the remaining slices of cantaloupe? I will say that this plate was born of one of those almost panicky moments where I realize I don't have enough of one item for the entire family's first course.
Three small slices of melon for 4 ravenous, cantaloupe-craving family members could well start WW III.
And what about that single leftover slice of ham that the dog's secretly hoping that no one will discover in the back of the fridge? So that is how this dish came together: a bit of ham, a few slices of melon and to fill in, a very ripe avocado and some mozzarella cheese for texture and color.
Drizzle with a lovely sweet and tangy olive oil, honey and fresh lemon juice dressing, sprinkle with Fleur de sel sea salt and dust with freshly cracked 5-peppercorn peppers.
Chill the plates for 15 minutes before serving when the heat is sweltering and table attendants are looking slightly wilted at the edges.
You could bump up the portions of this salad and add some bread plus a slice of peach or blackberry pie for dessert and call it a cool summer lunch.
Cantaloupe, Avocado and Mozzarella salad plate with lemon-honey dressing 4 slices of melon or cantaloupe 1 avocado, ripened 4 slices of ham, any type 2 ounces fresh mozzarella packed in water 2 tablespoons olive oil 1 1/2 tablespoons honey juice from 1/2 a lemon Slice avocado and mozzarella; arrange on individual plates.
Garnish with melon and ham slices.
Whisk together olive oil, honey, lemon juice until frothy and creamy in color.
Drizzle over each plate.
Dust and sprinkle each plate with fleur de sel sea salt and freshly cracked pepper.
Serve.