Ingredients
Dressing
- ½ cup white wine vinegar
- 1 garlic clove, grated
- 2 tablespoons brown sugar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Aleppo pepper or red pepper flakes
- ¼ teaspoon sea salt
Salad
- 2 cups balled or cubed cantaloupe or honeydew melon
- 1 large avocado, thinly sliced
- 10 to 12 fresh basil leaves
- Flaky salt, for serving
Instructions
- Prepare the dressing: In a bowl, whisk together the white wine vinegar, grated garlic, brown sugar, extra-virgin olive oil, Aleppo pepper (or red pepper flakes), and sea salt until the sugar is fully dissolved and the dressing is well combined.
- Assemble the salad: In a large serving bowl or platter, combine the balled or cubed cantaloupe or honeydew melon with the thinly sliced avocado.
- Add basil leaves: Tear or roughly chop the fresh basil leaves and sprinkle them over the melon and avocado mixture to enhance flavor and aroma.
- Toss with dressing: Gently drizzle the dressing over the salad ingredients and toss carefully to coat without mashing the avocado slices.
- Serve with flaky salt: Just before serving, sprinkle flaky salt on top to add texture and a finishing touch of seasoning. Serve immediately for best freshness and flavor balance.
Notes
- Use ripe but firm avocados to ensure they hold shape when sliced.
- For a spicier kick, increase the Aleppo pepper or red pepper flakes to taste.
- Substitute brown sugar with honey or maple syrup for a natural sweetener variation.
- This salad is best served fresh as avocado can brown if left too long.
- To prep ahead, keep the dressing separate and combine just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
