I arrived back from Georgia last Sunday eager to feel the dry heat of my home town Texas summer weather. I have to say, neither place is all that cool right now. One thing is certain…summertime is the best time to eat a nice cold and sweet salad!
Cantaloupe season begins in the summer and is a delicious natural way to get your sugar fix. I like to place it in my fridge so that it can get really cold before I slice it open. This particular salad is a great side dish for fish tacos or a black bean and jalapeno quesadilla. If you are vegan, make this your own and omit the cheese. Stay cool my friends!
Sweet Cantaloupe, Cucumber and White Onion Salad
1 ripe cantaloupe, peeled, seeded, and chopped into large pieces
1 cucumber, sliced in half lengthwise, seeded, and sliced
1 sweet onion, peeled and sliced thin
1 cup pecans, chopped (toast in oven for that extra nutty crunch)
1/2 feta cheese (for vegans, leave this ingredient out)
juice of two limes
1/4 cup olive oil
1 Tbsp sugar (or if you are watching your sugar intake, use five drops of Pure Stevia instead of sugar)
Add the first three ingredients to a pretty platter. Sprinkle with pecans and feta. In a small bowl, combine lime juice, olive oil, sugar (sugar substitute), salt and pepper. Whisk to emulsify, then drizzle over the salad and serve.