Mother's Day Strawberry, Melon & Avocado Salad

Strawberry, melon, and avocado salad is the bright, sweet-savory plate built for spring brunches and Mother’s Day luncheons. Ripe cantaloupe and creamy avocado alternate in fans over baby spinach, with hulled strawberries scattered on top. The plating is half the point: the salad should look as beautiful as it tastes.

The dressing does the hard work. Honey and sherry vinegar whisk together with fresh chopped mint, a pinch of salt, and cracked pepper. The sherry vinegar brings a complex, nutty acidity that plays better against the sweet melon and strawberries than a straight balsamic or red wine would. Red wine vinegar works in a pinch. A sprinkle of toasted sesame seeds at the end adds a subtle nutty crunch that ties the sweet fruit back to the savory spinach base.

Kitchen Tips

• Slice the avocado last to prevent browning. Once cut, toss lightly with a few drops of lime or lemon juice if you need to hold it.
• Use a truly ripe cantaloupe. Sniff the stem end; if it smells floral and fragrant, it is ready. Hard, scentless melon tastes like water.
• Toast the sesame seeds in a dry skillet for 1 to 2 minutes before using. Raw seeds taste flat; toasted seeds pop.
• Dress the salad just before serving. Spinach wilts fast under any acidic dressing, so plate and pour at the table.

Variations

• Swap cantaloupe for honeydew or watermelon depending on what’s ripest.
• Add crumbled feta or goat cheese for salty richness against the sweet fruit.
• Scatter toasted sliced almonds or chopped pistachios in place of sesame seeds.