Avocado and Cantaloupe Salad with Creamy French Dressing

Avocado and cantaloupe top arugula leaves in this tangy salad drizzled with a cider vinaigrette flavored with paprika, Worcestershire sauce, and garlic.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 576 Calories

Ingredients

• 2 tablespoons white sugar
• 1 clove garlic, minced
• 1 teaspoon Worcestershire sauce
• 2 teaspoons paprika
• 1 pinch cayenne pepper
• 3 tablespoons apple cider vinegar
• 1 avocado - peeled, pitted, and cubed
• 6 cups baby arugula leaves
• 0.25 teaspoon salt
• 0.75 cup vegetable oil
• 0.5 cup toasted slivered almonds
• 0.25 teaspoon dry mustard powder
• 0.25 cantaloupe - peeled, seeded, and cubed

Recipe Instructions

Step 1

Whisk together vinegar, sugar, paprika, Worcestershire sauce, garlic, salt, mustard powder, and cayenne pepper in a medium bowl until well combined. Slowly drizzle in oil while whisking rapidly until dressing is thick and creamy.

Step 2

Place arugula leaves into a salad bowl; top with cantaloupe and avocado. Drizzle with dressing, then sprinkle with almonds to serve.