Cantaloupe Salad with Feta and Crushed Pistachios
Ingredients:
Dressing:
- 3 tablespoons white wine vinegar
- Zest and juice of 2 medium limes
- 2 tablespoons honey
- ¼ cup olive oil
- ¼ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
Salad:
- 1 medium cantaloupe (about 3 pounds), rind and seeds removed, cut into 1-inch triangles (about 4-5 cups chopped)
- 1 medium English cucumber, cut into 1-inch triangles (about 2 cups chopped)
- ½ medium jalapeno, stemmed, seeded and minced (optional)
- 1 cup crumbled feta cheese
- ½ cup roasted pistachios, chopped or crushed
- ¼ cup fresh mint, roughly chopped
- ¼ cup fresh basil, roughly chopped
Directions:
- In a large bowl, whisk together the dressing ingredients until combined. Taste and adjust the seasoning, if necessary.
- To the large bowl, add the cantaloupe, cucumber and jalapeno (if using) and toss to coat. Transfer the ingredients to a large serving platter or bowl.
- Garnish the salad with the feta, pistachios, mint and basil. Refrigerate 30 minutes then serve.
Yields: Serves 8
Recipe provided by: Julie Andrews, MS, RDN, CD, FAND
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