Cantaloupe Salad
Colorful Cantaloupe Salad is brimming with fresh summer ingredients and flavors. Sweet cantaloupe melon and strawberries, peppery arugula and radishes, cook cucumber, light quinoa in a citrusy fresh herb dressing.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: American
Diet: Low Calorie
Servings: 11 1-cup servings (total yield: 11 cups)
Calories: 63kcal
- 4 ½ cups cubed cantaloupe aproximately ½ large melon
- 1 cup sliced strawberries
- 4 cups baby arugula (one 5-ounce container)
- 3 medium radishes rinsed and thinly sliced
- 1 medium Persian cucumber or 2 small Persian cucumbers, rinsed and sliced
- ½ cup uncooked quinoa
Dressing
- Juice of 1 large lemon
- Juice of 1 lime
- ¼ cup diced fresh mint
- 3 tablespoons diced fresh basil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons honey
Cook the quinoa
Place the quinoa in a fine mesh sieve (strainer) and rinse until the water runs clear.
Combine the rinsed quinoa and 1 cup cold water in a medium saucepan and bring to a low boil. Reduce the heat to simmering, cover, and cook the quinoa for 15 minute or until the germ appears on the grain.
Remove from heat, covered, and allow to sit for 5 minutes.
Remove the lid, stir and begin to make the salad allowing the quinoa to cool.
Make the Dressing
In a small bowl combine the lemon juice, lime juice, mint, basil, honey, salt and pepper. Whisk together.
Make the salad
In a large serving bowl or container, layer the arugula, followed by the cantaloupe, strawberries, radishes, cucumber and cooled quinoa. Toss the ingredients together to combine.
Add the dressing and toss again to distribute the dressing and coat the ingredients.Serve at room temperature or chilled.
Ingredient Note
Baby arugula has a milder flavor than regular arugula. If you like the bold, peppery flavor of regular arugula, use that. If you want to tone it down use baby arugula
Variations
Make melon balls. For a different look scoop the melons into balls using a melon baller. Use 4.5 cups melon balls.
Cucumber ribbons. To have a fancy presentation use a vegetable peeler run lengthwise down the cucumber to create cucumber ribbons instead of slices.
Add some olive oil. To add some healthy fat and give a different flavor add some olive oil to the dressing before tossing with the salad ingredients.
Add some lettuce. Arugula is very peppery in flavor. If you want to tone that down use 2 cups of arugula and 2 cups of a regular lettuce.
Add some red onion. If you love the spicy flavor of onions add some diced red onion or sliced green onion to the sweet melon salad.
Add some salty flavor. Feta cheese (reduced fat) or thin prosciutto add a wonderful saltiness to this green salad.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Calories: 63kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 129mg | Potassium: 212mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2467IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg