Daily Archive

I love how seasonal fruits and vegetables go together. This salad was inspired by my CSA box and the mint trying to take over my patio container garden. It is light, cooling and very flavorful.

Minty Cantaloupe Salad
serves 6

1 head organic red leaf lettuce, rinsed, dried and torn
1 organic cantaloupe, skinned, seeded and cubed
2 organic avocado, skinned, seeded and cubed
1 large organic cucumber, cubed
3 organic red bell peppers, seeded and cut in short strips
1/4 cup organic mint leaves, chopped
1/4 cup organic vinegar (I used strong kombucha)
1/3 cup extra virgin organic olive oil
3 tablespoons mint apple jelly*
3 cloves organic garlic, minced

Put lettuce on 6 serving plates. Toss the rest of the veggies and mint together. In blender (or bowl with hand blender, mixer or whisk) combine vinegar, oil, jelly and garlic. Pour over veggies and toss. Serve veggies on top of greens.

*This is the jelly some use as a condiment with lamb. I had some mint chutney I used instead. Mint leaves added to the dressing would also work, but might need some sweetening.

This post is part of the Make it From Scratch, Pennywise Platter Thursday, Saturday Salad and Bare Cupboard blog carnivals.