Wednesday, June 10, 2009

Avocado and Cantaloupe Salad Plate

I haven't tried this one yet, but just picturing it makes me drool. ;-)

Avocados, cantaloupes and strawberries are all in season at the stores right now. Avocados and strawberries are almost done, but melons will continue through the summer. Avocados have been less than a dollar each. I bought strawberries for $1 a one pound basket and cantaloupes for $1 each also.

I watch for cheese sales. My target price has gone up to $3/lb. Anything less than that and I stock up. Historically, Kroger has had the best cheese sales. But lately the IGA has been selling 8 oz. blocks of Morning Fresh brand at 2/$3. The best local news in cheese prices is at the Tyler Exxon in Blue on Rt.18 North. They are supposedly bringing in cheese and ham for their deli counter from Amish country. But they slice and package it for local sale. At first all the prices were under $3/lb. But after the big run on Havarti, it has gone up to $3.79/lb. I just bought ham at $2.69/lb. and baby Swiss at $2.79/lb. The American cheese is $1.99/lb. That's lots cheaper than the next best price at Sam's Club of about $13/5 lb. and alot closer to home!

Serves: 4

1 avocado; peeled, pitted, cut in 1/4" slices
1/2 cantaloupe; peeled, sliced
1/4 pound jack cheese; sliced thin
2 tablespoons Extra virgin olive oil
1/2 lemon, juiced
Fresh ground black pepper
Whole strawberries

Arrange avocado, cantaloupe and cheese on 4 salad plates.
Drizzle with oil and lemon juice.
Season with freshly ground black pepper to taste.
Cover and let stand until serving time.
Garnish with whole strawberries.

adapted from: CDKitchen

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