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Cantaloupe Melon Salad With Cucumber & Feta

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Print Recipe
Prep Time 25 minutes
Total Time 28 minutes
Course Appetizer, lunch, Main Course, Salad, Side Dish
Servings 3

Equipment

  • Large/ serving bowl
  • Melon baller optional

Ingredients
  

  • 2 cups Cantaloupe Melon skin removed, cut into chucks or spooned into balls
  • 2 cups Persian Cucumber chopped into half-moons
  • ½ cup Feta Cheese crumbled
  • 1 Shallot sliced
  • ~15 large Mint leaves torn or chopped
  • 2 tbsp Olive Oil
  • 1 Lime juice only
  • Salt & Pepper to taste

Massaged Kale

  • 2 cups Kale
  • 1 Lemon juice only
  • 1/4 cup Olive Oil
  • Salt & Pepper optional

Instructions
 

  • In a large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes.
  • Prep all ingredients and add to a large serving bowl. Toss everything together well, adjusting seasonings as desired.
  • Serve immediately, or chill for 30 minutes before serving!

Notes

*PREPARATION: To get a head start, prep the melon and cucumber and store them in an airtight container in the fridge. You can do this the day or night before. When you're ready to serve, simply toss with the other ingredients, or do so about an hour in advance. Note: It's best to chop the mint just before serving, as it can turn brown and limp if prepared too early.
*STORAGE: Leftover salad can be kept in the fridge for up to 3 days. Since it doesn’t contain lettuce, it won’t become too soggy.
Keyword Cantaloupe, cucumber, feta cheese, Kale, Watermelon
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