Vegan Honeydew Avocado Cucumber Crudo
Ingredients
- 1/2 large honeydew melon
- 2 large avocados
- 1 large cucumber
- Handful of fresh mint leaves
Dressing
- 4 tablespoons olive oil, divided
- 1 garlic clove, minced (or 1 teaspoon jarred minced garlic)
- 1 teaspoon fresh ginger, grated
- 3 tablespoons capers
- 1/2 teaspoon red pepper flakes
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh cilantro leaves, chopped
- 1 lime, juiced and divided
- Salt, to taste
Preparation
Heat 1 tablespoon of the olive oil in a small skillet over medium-low heat. Add the minced garlic, grated ginger, capers, and red pepper flakes. Cook, stirring, until the capers start to soften and the garlic turns slightly golden.
Scrape the mixture into a small bowl. Let it cool slightly, then add white wine vinegar, chopped cilantro, and the remaining 3 tablespoons of olive oil.
Cut the lime in half and squeeze juice from 1 half into the dressing. Whisk to combine and season with salt. Set aside.
For the simple method, cut melon, avocado, and cucumber into chunks and add them to a large bowl.
For the decorative method, use a melon baller to scoop honeydew balls into a large bowl. Cut avocado into chunks and add to the bowl. Make cucumber "ribbons" using a vegetable peeler and add them or set aside for later.
Add 1/2 of the dressing to the bowl with melon and avocado. Gently toss to coat.
Transfer the salad to a platter or shallow bowl. If using cucumber ribbons, curl them into ribbons and place on the salad. Squeeze juice from the remaining lime half over the salad.
Top the salad with the remaining half of the dressing. Garnish with fresh mint leaves and a sprinkle of salt.