Method: Cut the melon in half and remove the seeds with a spoon. Using a melon baller, scoop out the flesh into a bowl. Alternatively, cut the melon into slices, remove the skin and cut the flesh into 2 cm cubes; transfer to the bowl. Tightly cover the bowl of melon balls or cubes with cling film and refrigerate until required. Cut each avocado in half lengthways and prise out the stone. Grip the skin at the pointed end, then peel back to remove. Cut the flesh into cubes, then add these to bowl of melon. Stir the pepper into the melon and avocado. Make the dressing and add it to to the melon mixture and mix together gently and evenly.Spoon equally into 6 individual dishes. cut into one side of each lemon slice, then arrange on the edge of each dish of salad. Serve at once.
Ingredients: 1 large cantaloupe or charentais melon, 2 large avocados, 1 green pepper deseeded and thinly sliced, 6 lemon or lime slices.
Dressing: Put dressing ingredients in a screw-top jar with salt and pepper to taste. Shake well to mix.
Ingredients: 6 tablespoons olive oil, 1 tablespoon white or red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon thick bottled mayonnaise, pinch of mustard powder, pinch of sugar, pinch of ground allspice, salt and freshly ground black pepper.