Cantaloupe Salad with Mozzarella and Cucumber
This cantaloupe salad is light, refreshing and perfect as a summer side dish for BBQs and picnics! Serves 2-4 as a side dish.
Servings: 2 servings
Calories: 244kcal
Ingredients
- 2 cups cantaloupe melon skin and seeds removed, diced into chunks
- ½ cup mozzarella balls sliced into halves
- 1 cup cucumber mini cucumber, English or Persian cucumbers
- 1.5 tablespoon extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 10 large mint leaves
- 1 tablespoon parsley leaves
- pinch salt
- pinch black pepper optional
Instructions
- Dice the cantaloupe melon. Remove the skin and seeds, then dice the cantaloupe into chunks of a roughly similar size, about half an inch thick.
- Cut the mozzarella balls into halves (or tear a ball of mozzarella into small pieces), and dice the cucumber into slices or half moons pieces.
- Dice the mint leaves and parsley leaves (save a couple of mint leaves for garnish). Stir together in a small bowl with the olive oil, apple cider vinegar, salt and black pepper (if using).
- Add the diced cantaloupe, mozzarella and cucumber to a bowl. Spoon in the mint dressing and toss to coat. Spoon onto your serving plate or bowl and garnish with a few mint leaves.
Notes
- You can either use mini mozzarella balls or tear a large mozzarella ball into small pieces. This is fresh mozzarella that comes in liquid, not the aged shredded type.
- Nutritional information is auto-generated and should be understood to be an estimate.
- apple cider vinegar, which scores 1.
- black pepper (optional), which scores 2.
- melon scores 0, but has a ? as a liberator.
Nutrition
Calories: 244kcal | Carbohydrates: 16g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 22mg | Sodium: 228mg | Potassium: 404mg | Fiber: 2g | Sugar: 14g | Vitamin A: 6029IU | Vitamin C: 24mg | Calcium: 180mg | Iron: 1mg
