Recipe for Lemony Cantaloupe Salad
As an appetizer, this will serve 2-4 people ; I ate the whole bowl myself for breakfast, though!
Servings: 2 -4 servings
Ingredients
- *flesh from 1/2 ripe cantaloupe sliced into thin bite-sized pieces
- *3 lemon cucumbers or 1 medium-sized cucumber, peeled if not organic, and sliced into bite-sized pieces
- *1 large handful of lemon balm stems removed and chopped chiffonade-style
- *2 tablespoons fresh lemon juice
- *1 teaspoon raw honey or pure maple syrup- optional
- *shavings of ricotta salata cheese or crumbled feta to garnish- optional
Instructions
- 1. Mix cantaloupe through lemon balm in a medium bowl (if not using the sweetener, go ahead and mix in the lemon juice, too).
- 2. In a smaller bowl, mix the lemon juice with the sweetener and pour over the rest of the ingredients. Mix well.
- 3. Place individual servings on smaller salad plates and garnish with the cheese.