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Kiwano Melon, Smoked Trout and Avocado Salad

This unique Kiwano Melon, Smoked Trout and Avocado Salad is served right in a Kiwano Melon shell. Making it a show-stopper at your next meal.

Servings 4
Author Cathy Arkle


  • 2 Kiwano melons
  • 8 oz. (227g) smoked trout
  • 2 large avocados peeled, pitted and diced
  • 1 English cucumber peeled and diced
  • 2 oz. (57g) shallots diced
  • 3 Tablespoons sherry vinegar
  • Pepper to taste
  • Piment d’Espelette or Chile Lime Seasoning Blend


  1. Cut the Kiwano melons lengthwise. Scoop out the pulp into a bowl. Use a small sharp knife to cut any membrane attached to the shell. Reserve 1/2 cup pulp for garnish. Reserve shell.
  2. De-bone trout, and flake with a knife. Add to bowl of Kiwano melon pulp.
  3. Add avocados, cucumbers and shallots.
  4. Toss with sherry vinegar and pepper to taste.
  5. Scoop salad into Kiwano melon shell, top with remaining pulp and sprinkle with Piment d’Espelette and serve.