Melon, mango and avocado salad

 

·         1 small red onion, very thinly sliced

·         2 tablespoons red wine vinegar

·         1/2 cup freshly squeezed orange juice

·         2 teaspoons extra-virgin olive oil

·         1 tablespoon grated orange zest

·         1/4 teaspoon kosher salt

·         freshly ground black pepper

·         2 cups small cantaloupe balls

·         2 cups 1/2-inch diced seedless watermelon

·         1 ripe mango, cut into 1/4-inch dice

·         1 cup loosely packed cilantro leaves

·         2 ripe Hass avocados

·         1 tablespoon fresh lime juice

·         1/4 teaspoon kosher salt

·         6 thin lime slices

 

To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.

 

Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.

 

Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.