HP – Cooling Cantaloupe Summer Salad

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With lime and mint providing mojito vibes, this summer cantaloupe salad will make you feel like you're on holiday!

Diet: egg-free, gluten-free

Prep Time:10

Cook Time:15

Total Time:25

Servings:2 servings

Calories:525kcal

Get Recipe Ingredients

Cook quinoa according to package instructions.
¾ cup quinoa
Meanwhile, peel, clean and cut the cantaloupe into bite sized pieces.
½ ripe cantaloupe or honeydew
Slice the persian cucumber.
1 persian cucumber
Crumble the cheese.
3.5 oz low fat feta cheese
Chop peanuts. Optionally you can give them a little roast on a pan over high heat until they begin to brown.
3 tbsp peanuts
Tear mint and baby spinach leaves with your hands.
2 sprigs mint, fresh, 1.5 oz baby spinach
In a small bowl mix olive oil, zest of 1 lime, juice of 2 limes, honey, red pepper flakes, a big pinch of salt and 1 tbsp water.
2 tsp olive oil, 2 lime, 1 tbsp honey, ¼ tsp chili flakes, ½ tsp salt, 1 tbsp water
In a big salad platter lay the cooked quinoa. On top, add the torn leaves, cantaloupe, crumbled cheese and roasted nuts in layers. Sprinkle ½ tsp of salt and drizzle the dressing. Mix and serve immediately.

Nutrition Facts

HP – Cooling Cantaloupe Summer Salad

Amount per Serving

Calories

525

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

1056

Potassium

720

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

2301

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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