Fruit Salad with Avocado, Dates, and Jack Cheese



1 small cantaloupe melon
1 small honeydew melon
2 navel oranges, peeled and cubed, or 4 small mandarin oranges (Cuties), peeled and sectioned
3/4 cup pitted moist dates, such as Medjool, sliced into little rings
5 ounces Monterrey Jack cheese or whole milk mozzarella cheese, diced
1 cup plain Greek yogurt
2 tablespoons orange juice concentrate, thawed
1 tablespoon lime juice
1 tablespoon lemon juice
1 medium firm-ripe avocado, peeled, pitted, and cubed
1/4 cup toasted slivered almonds, for garnish
Lime Zest (cut with a zester for fine strips if possible, otherwise grate it on a fine grater), for garnish

Halve the melons and remove seeds; scoop out the pulp with a melon baller or cube. Place
in a medium serving bowl, or refrigerator storage bowl with lid. Add the oranges, dates, and
cheese. Toss to combine and refrigerate one to 4 hours to chill.

In a small bowl, stir together the yogurt and juices. With a rubber spatula, fold in the yogurt and
avocado chunks. Sprinkle with almonds and the lime zest, and serve. Serves 4 to 6.