Strawberry, Melon & Avocado Salad

Yet another scrumptious salad from Eating Well Magazine. This composed salad makes a cool kickoff for dinner or a nutrition-packed lunch on its own. Easy too!!! NOTE: I just made this salad using melon, berries and avocado only and topped it with the dressing made with Blueberry Pomegranate Infused Red Wine Vinegar and it was awesome!!!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup honey
• 2  tablespoons sherry wine vinegar (may sub red-wine vinegar)
• 2  tablespoons  finely chopped of fresh mint
• 1⁄4 teaspoon fresh ground pepper
• 1  pinch salt
• 4  cups  Baby Spinach
• 1  small avocado, peeled, pitted and cut into 16 slices (4-5 ounces)
• 16  thin slices cantaloupe, rind removed (about 1/2 small cantaloupe)
• 1 1⁄2 cups  hulled strawberries, sliced
• 2  teaspoons sesame seeds, toasted (see Tip)

Directions

1. Whisk honey, vinegar, mint, pepper and salt in a small bowl. (You can make this dressing up 1 day ahead if necessary).
2. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.
3. Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.