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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

HP - Cooling Cantaloupe Summer Salad

Course: Lunch, Salads
Time: Max 30 min
Type: Higher Calories
Diet: egg-free, gluten-free
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 525kcal
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US Customary - Metric

Equipment

Ingredients

  • ¾ cup (130 g) quinoa
  • ½ (500 g) ripe cantaloupe or honeydew (about 17.5oz / 500g)
  • 1 persian cucumber
  • 3.5 oz (100 g) low fat feta cheese
  • 3 tbsp peanuts
  • 2 sprigs mint, fresh
  • 1.5 oz (42 g) baby spinach
  • 2 tsp olive oil
  • 2 lime
  • 1 tbsp honey
  • ¼ tsp chili flakes
  • ½ tsp salt
  • 1 tbsp water

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 ½ tsp of salt 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: 525kcal | Carbohydrates: 65g | Protein: 25g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 27mg | Sodium: 1056mg | Potassium: 720mg | Fiber: 9g | Sugar: 12g | Vitamin A: 2301IU | Vitamin C: 27mg | Calcium: 98mg | Iron: 5mg