Cantaloupe and Cucumber Salad
Ensalada de Melón y PepinaJuicy sweet chunks of cold cantaloupe makes a grand summer salad made with common ingredients found in Mexican markets everywhere. Serve it with steak or any kind of seafood.
Ingrediënten
Makes 4 to 6 servings
- 1 medium cantaloupe peeled and cut into bite-size pieces
- ½ medium cucumber peeled and seeded
- ¼ red bell pepper cut into thin strips
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 3 teaspoons olive oil
- 2 teaspoons white wine vinegar
- 1 tablespoon finely slivered fresh mint optional
Instructies
- Put the cantaloupe in a large bowl.
- Cut the cucumber in quarters lengthwise and cut crosswise into 1⁄2-inch pieces.
- Add to the bowl along with the remaining ingredients.
- Toss to coat with the oil and vinegar.
- Refrigerate for at least an hour.
Notes / Tips / Wine Advice:
Serve cold.
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