Avocado and Melon Cool and Spicy Bites

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light, self contained salad with a little bit of a kick to make the Fourth of July sparkle 😉

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Serves: 12

1/2 honey dew melon, ripe scooped out with a melon baller 6 avocados, halfed and scooped out with a melon baller (reserve shells) 3 Tbsp. wild honey 1 Tbsp. rice wine vinegar juice of 1/2 orange zest of one orange (zest the orange before juicing the 1/2) 1 Tbsp. tarragon, chiffonade As needed chili powder, to taste As needed Salt to taste

place the melon and avocado balls GENTLY into a bowl with the mixed orange juice, rice vinegar,salt, and honey. GENTLY toss them to coat and let stand for 15 . Place the melon and avocado mixture into the reserved avocado shells and sprinkle with zest, tarragon and chili powder. Serve cold. Can also be cut into smaller, bite size-self serve pieces for cocktail type parties, as demonstrated in the photo.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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