Ingredients
Salad Ingredients
- 1 cantaloupe, diced
- 1/2 English cucumber, thinly sliced
- ¼ cup loosely packed mint leaves, julienned
- ¼ cup loosely packed basil leaves, julienned
- 1 pint raspberries
Honey Lemon Dressing
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- Sea salt, to taste
Instructions
- Prepare the Salad: In a large salad bowl, combine the diced cantaloupe, thinly sliced cucumber, julienned mint, and basil leaves. Mix gently to combine the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the lemon juice, extra virgin olive oil, and honey until the honey is fully dissolved and the dressing has a smooth consistency.
- Toss and Serve: Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Finally, dot the salad with fresh raspberries. You can either serve it immediately in the large bowl or portion it into individual bowls and garnish each with raspberries before serving.
Notes
- Use ripe cantaloupe for the best sweetness and flavor.
- Julienning the herbs helps release their aroma without overpowering the salad.
- Adjust the amount of honey and lemon juice in the dressing to suit your preferred balance of sweetness and acidity.
- Add a pinch of sea salt carefully as it enhances the flavors but avoid over-salting.
- This salad is best enjoyed fresh but can be refrigerated for up to 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
