INGREDIENTS
Serves 2
11/2 tablespoons extra-virgin olive oil
1 tablespoon raspberry vinegar, divided
1 teaspoon honey
1/8 teaspoon ground ginger
1/8 teaspoon sea salt
1 small ripe avocado, pitted and peeled
1/2 small cantaloupe, peeled and seeded
1. In a medium bowl, combine olive oil, 1/2 tablespoon vinegar, honey, ginger, and salt; mix well with wire whisk.
2. Cut avocado into chunks or make balls using a melon baller. Sprinkle remaining 1/2 tablespoon vinegar over prepared avocado.
3. Use a melon baller on cantaloupe to make small balls. Place cantaloupe and avocado in a serving bowl and drizzle raspberry vinegar dressing over all. Serve immediately.
HOW TO RIPEN AVOCADOS
The avocados you buy in the store are almost always rock hard, so purchase them a few days in advance. To ripen, store them together in a closed paper bag on the kitchen counter, checking every day to see if the flesh gives when gently pressed.