This summer I've been having a great time working with my friend Cheryl at A Tiger in the Kitchen, and several other fantastic bloggers, writing Friday fun posts. The first post was our "BLT Lunch" where I shared my recipe for Prosciutto, Lettuce and Tomato with Balsamic Syrup. The next recipe was for our "Burger Friday" where I shared the amazing recipe for Uncle Will's Burgers. Today's post was supposed to be about cold soup. However, mine is not.
I will confess, I put my daughter down for her nap, followed the recipe for my avocado soup to a "t" and... it tasted like...nothing. It was easily the worst soup I've ever made and I have no idea why since I've made it many times before. So, I'm going to keep working on the recipe (more salt? more cream?) but, in the mean time, will leave you with another treat. This basic recipe for Cantaloupe with Avocado is one of my most favorite summer dishes and I hope you love it as much as I do. I'd also like to extend a special thank you to my friend Peggy W. who served this when she had us over for lunch at her country house (pictured above) earlier this month. Happy Friday!
Naptime's Cantaloupe with Avocado
1 medium size ripe cantaloupe
2 Haas Avocados
3 T. fresh lemon juice
3 T. good olive oil
Pinch of Kosher salt
1. Quarter cantaloupe and discard all seeds. Make hatch marks in the cantaloupe so that it can be easily plucked off with a fork.
2. Cut avocados into bite size chunks and pile evenly onto top of cantaloupe quarters.
3. Whisk together dressing in a bowl and immediately pour on top of avocado and cantaloupe. Serve.