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.
Servings4
AuthorCathy Arkle
Ingredients
2Kiwano melons
8oz.(227g) smoked trout
2large avocadospeeled, pitted and diced
1English cucumberpeeled and diced
2oz.(57g) shallotsdiced
3Tablespoonssherry vinegar
Pepper to taste
Piment d’Espelette or Chile Lime Seasoning Blend
Instructions
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.
De-bone trout, and flake with a knife. Add to bowl of Kiwano melon pulp.
Add avocados, cucumbers and shallots.
Toss with sherry vinegar and pepper to taste.
Scoop salad into Kiwano melon shell, top with remaining pulp and sprinkle with Piment d’Espelette and serve.