Avocado and Cantaloupe Salad

Avocado Cantaloupe Salad

Once upon a time I won a melon baller at my cousin’s baby shower and I was embarrassingly happy.  But I never got to use my coveted melon baller.   I lost it instead.  I know this is by far the most tragic story you’ve heard all week, but try to keep it together it gets better.  Yesterday I came across a melon baller at the dollar store and I bought it.  The End.

Limes

Now that I’ve wowed you with my bard-like story-telling skills, I give you the recipe for melon baller enthusiasts everywhere.  I’m usually against kitchen gadgets that seem to have only one purpose.  I don’t need the clutter.  I have a tiny kitchen, the last thing I want to do is cram one more cooking utensil into my kitchen drawers.  But as a child I had a fascination with melon ballers that I don’t completely understand.  Maybe it was because my mother never owned one and it was a simple case of wanting what I did not have… I dunno, it’s weird!  Whatever the reason I concocted this recipe for the sole purpose of getting use out of my new melon baller and I’m not sorry I did it.

Jalapeno

I am in love with the color combination of this salad.  The bright orange of the cantaloupe pops so beautifully against the various shades of green. I chose to use avocado, because we’re in the midst of steamy summer time affair and I don’t care who knows it.  Seriously, look back at the posts I’ve made since the heat hit, I guarantee there are a ridiculous number of recipes that include avocado…

Also I wanted to see what would happen if I used a melon baller on an avocado… yeah… I’m a dork.

IMG_3678

I added some mint, which was left over from the mojitos and jalapeno to add some interest.  I topped the salad with unsalted cashews for a little nuttiness and crunch and drizzled the whole lot with lime juice and flax seed oil.

Cashews

I mixed this salad when I got home from a run and it was the perfect pick-me-up.  I’m positive this is not the last time we’ll see this salad this summer, I’m dying to find out how it would partner with some BBQ shrimp.  I’ll keep you posted!

IMG_3695

Give this salad a whirl!  It’s oh so refreshing and satisfying even on a day with 94% humidity (please send help, my hair can’t take it).  So, find that melon baller you thought you’d never use and get ready to enjoy yourself more than you’ll care to admit.

Avocado and Cantaloupe Salad

Avocado and Cantaloupe Salad: Serves 4

½ cantaloupe

1 avocado

Juice of one lime

1 jalapeno, deseeded and diced

¼ cup unsalted cashew, roughly chopped

2 tbsp flax seed oil

1/8 cup fresh mint, finely chopped

Salt and pepper to taste

Directions:

Using a melon baller scoop out individual balls of avocado and cantaloupe.

Place avocado and cantaloupe in a large bowl and drizzle with lime juice to keep the avocado from browning.

Add jalapeno, mint, cashews and flax seed oil and toss to combine.

Serve immediately with a fresh sprig of mint.

Pita Pizzas with Sautéed Apples and Bacon

Phew!

I just finished writing six articles for a soon to be launched nutrition website and my brain is so fried that I’m having difficulty spelling three letter words. So, you’ll have to forgive me if this post doesn’t quite make sense. It’s a good thing today’s recipe was a breeze. Seriously! It’s so simple a monkey could’ve done it… preferably while wearing a full body hair net.
Granny Smith Apples and Red Onion

Pita pizzas are so simple and homey. They saved my life in university.

These adorable little pizzas are cozy food. The kind of food you eat in sock feet while watching reruns of The West Wing… okay so, maybe that’s just me. These pita pizzas are topped with sautéed apples and red onions with a sprinkling of bacon and cheddar cheese. Once again that magical salty, sweet flavor has stolen my heart. My beau was hesitant at first, because he doesn’t really like the texture of cooked apples (applesauce is his arch nemesis) but, the pizza was sporting a few pieces of bacon so, he couldn’t say no. It’s against his religion.
Sautéed Apples and Red Onion

By the way, don’t leave the bacon out. Mmmm! Sweet, salty and smokey all at the same time! These pizzas have it all. My beau loved them so much he told me not to put them on the blog; he decided they were too good to share, but I’m not one to deprive others of good food so, have at it!

Apples and Red Onion

Now that I’ve completely run out of words, I’m going to leave it here to avoid drooling on my keyboard.
Pita Pizza with Sautéed Apples and Bacon

Try this pita pizza. It’s totally delicious, quick and tasty!  Like totally!

Oh gosh! I’ve turned into a Valley girl… I gotta go!

Enjoy!

Pita Pizzas with Sautéed Apples and Bacon: Makes 2 pizzas
2 pitas
4 slices of bacon, cooked and crumbled
1 granny smith apple, cored and sliced
½ red onion, sliced
4 cloves of garlic, minced (divided)
¾ cup cheddar cheese, shredded
¼ cup demerara sugar
½ tsp cinnamon
¼ tsp ground ginger
pinch of cloves
1 tsp salt
¾ tsp crushed chili pepper flakes
2 tbsp olive oil
1 tbsp butter

Directions:
Preheat oven to 400°
Place the onion and apple in a large bowl.
Add sugar, cinnamon, cloves, ginger, chili pepper flakes, salt and 2 cloves of garlic. Toss to coat.
Melt butter and 1 tbsp olive oil in a large skillet over medium high heat.
Add apple and onion mixture and sauté until the apples are tender. About five minutes.
Remove from heat and set aside.
Brush the pitas with the rest of the olive oil and sprinkle with the remainder of the garlic.
Top pitas with apples and onions and sprinkle with cheese and bacon.
Bake in the oven for five minutes then turn the oven to broil (keeping a close eye on them) for 1-2 minutes.
Slice into quarters and serve.