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Cantaloupe and cucumber salad sits in a large glass bowl with wooden serving spoon on a grey, marbled table | Hurry The Food Up

Cooling Cantaloupe Summer Salad (High-Protein Recipe)

Course: Lunch, Salads, Sides
Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegetarian
Time: Max 30 min
Calories: 150 - 450 kcal
Type: abril, meal plan recipes
Diet: egg-free, gluten-free
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 433kcal
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Equipment

Ingredients

Instructions

  • Cook quinoa according to package instructions.
  • Meanwhile, peel, clean and cut the cantaloupe into bite sized pieces.
  • Slice the persian cucumber.
    A close up of chopped up cantaloupe melon, and sliced cucumber in a large glass bowl | Hurry The Food Up
  • Crumble the cheese.
  • Chop peanuts. Optionally you can give them a little roast on a pan over high heat until they begin to brown.
  • Tear mint and baby spinach leaves with your hands.
  • 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.
  • In a big salad platter lay the cooked quinoa. On top, add the torn leaves, cantaloupe, crumbled cheese and roasted nuts in layers. Sprinkle salt to taste and drizzle the dressing. Mix and serve immediately.
    A glass bowl of cantaloupe salad with a wooden spoon in it, sits next to a pink plate with a serving of the salad on a grey, marbled table | Hurry The Food Up

Video

Nutrition

Calories: 433kcal | Carbohydrates: 64g | Protein: 19g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 415mg | Potassium: 915mg | Fiber: 8g | Sugar: 26g | Vitamin A: 10144IU | Vitamin C: 52mg | Calcium: 98mg | Iron: 4mg