1 ripe tomato, diced
1 ripe avocado (not too soft), peeled, pitted, and diced
1/4 c. lime juice
1 cup diced cantaloupe or papaya
1 cup diced pineapple (canned is fine - drain it first)
1/4 cup orange juice
1/4 cup lime-garlic vinaigrette (see below)
1/4 cup chopped fresh mint
1/2 cup light sour cream or plain yogurt
1 tbl grated orange zest.
Toss the tomato, avocado, cantaloupe, pineapple, lime juice and orange juice in a bowl.
Mix the sour cream with the orange zest.
Make the vinaigrette.
Just before serving, toss the salad with the vinaigrette and mint.
Serve with a dollop of sour cream.
Lime Garlic Vinaigrette
2 tbl red wine vinegar
2 tbl lime juice
1 clove garlic, minced
1/4 tsp salt
3 tbl olive oil
1 tbl chopped fresh basil
Combine vinegar, lime juice, garlic and salt in a small bowl. Slowly whisk in the olive oil. Stir in the basil just before serving. Makes about 1/2 cup