Fragrant Avo-melon Salad
This is one of the most satisfying salads I’ve ever eaten!!!! The fresher and riper the avocado and cantalope the better.
2 teaspoons fennel seeds
½ teaspoon red-pepper flakes
½ teaspoon kosher salt, plus more as needed
½ teaspoon granulated sugar
1 lemon, for zesting and juicing
½ medium cantaloupe or honeydew melon (about 2 1/2 pounds), seeds removed
2 ripe avocados
2 teaspoons extra-virgin olive oil, plus more as needed
In a small skillet over medium-low, toast the fennel seeds and red-pepper flakes, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer them to a cutting board, then smash with a heavy pan until the fennel seeds break apart. (You can also do this using a mortar and pestle.)
Transfer the mixture to a small bowl, then add the salt, sugar and 1 teaspoon freshly grated lemon zest. Rub the mixture with your fingers until you smell the lemon.
Using a soup spoon, scoop out small spoonfuls of the melon and place them directly on a serving platter. Halve the avocados and remove the pit. Using the soup spoon, scoop out small spoonfuls of avocado and place on top of the melon.
Drizzle the fruit with 2 teaspoons lemon juice, then sprinkle with some of the fennel-chile mixture. (Start with half of it, then add more to taste.) Drizzle with the olive oil, then taste and adjust acid (with lemon juice), richness (with oil), and salt and sweetness (with fennel mixture) until it tastes fresh and bright. Serve right away.
This combination of creamy sweetness, fennel and pepper flakes and lemon juice makes this salad absolutely heavenly!!!
I truly hope you enjoy!!