Fresh cantaloupe and cucumber salad

With ingredients like cantaloupe, cucumber and bell pepper and a vinegrette with apple cider vinegar this very fresh salad is perfect as a side dish, snack or light meal.
Cantaloupe and cucumber salad

Fresh cantaloupe and cucumber salad

  With ingredients like cantaloupe, cucumber and bell pepper and a vinegrette with apple cider vinegar this very fresh salad is perfect as a side dish, snack or light meal.

Cantaloupe and cucumber salad

Fresh cantaloupe and cucumber salad

 

Fresh cantaloupe and cucumber salad

Ingredients

Salad
  • 1 cantaloupe deseeded and cut in cubes
  • 1 cucumber thinly sliced
  • 1 bell pepper preferable red, thinly sliced
  • 1/2 red onion thinly sliced
Apple cider vinagrette
  • 4 tablespoons apple cider vinegar or subsititute with white wine vinega
  • 2 tablespoons olive oil
  • 1/2 teaspoon black pepper freshly cracked
  • 1 pinch seasalt
Garnish
  • basil chopped
  • mint chopped
Serves 4 persons (click to change)

Cutting the fruit and vegetables

  • Using a sharp knife, cut from one end of the slice to the other as close as you can to the rind, slowly and carefully cutting the orange flesh away from the peel. Slice into bite size pieces.
    1 cantaloupe
  • Slice the cucumber into thin slices.
    1 cucumber
  • Slice the onion in half lengthwise. Cut off both ends of one of the halves and remove the outer layer. Place the sliced onion, end cut down and slice into thin slices. If onion slices seem too long for you, cut them in half.
    1/2 red onion
  • Wash and core your bell pepper. Slice into thin slices and then cut the slices in half.
    1 bell pepper

Apple cider vinagrette

  • Whisk all ingredients in a bowl together and set aside.
    4 tablespoons apple cider vinegar
    2 tablespoons olive oil
    1 pinch seasalt
    1/2 teaspoon black pepper

Assembling the salad

  • Add all the vegetables and fruit in a large bowl. Add the vinagrette and mix carefully. Serve with chopped basil and mint.
    basil
    mint
Recipe notes
Storing the salad
Store leftover salad in the refrigerator in an airtight container for up to 5 – 6 days.
Making the salad ahead
This salad can easily be made ahead and chilled until ready to use. For best presentation, don’t make ahead more than 24 hours in advance.
Nutrition
Sodium: 55mg (2%)Calcium: 30mg (3%)Vitamin C: 57mg (69%)Vitamin A: 5654IU (113%)Sugar: 14g (16%)Fiber: 3g (13%)Potassium: 416mg (12%)Calories: 136kcal (7%)Monounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 1g (6%)Fat: 8g (12%)Protein: 2g (4%)Carbohydrates: 16g (5%)Iron: 1mg (6%)
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