Basil-Balsamic Canteloupe Salad
- Minutes to Prepare:
- Number of Servings: 3
Ingredients
1/2 medium canteloupe melon2 Roma (plum) tomatoes1/2 cucumber10 leaves fresh basil1 Tbsp. balsamic vinegar1 tsp extra virgin olive oil1/2 tsp. kosher salt (use LESS if using table salt)1/4 tsp. finely ground white pepper
Separate the canteloupe into 1/2-in. balls using a melon baller or cut into 1/2-in dice. Be sure to keep any juice that comes out when cutting/balling, and pour that into the bowl with the melon.
Cut the tomatoes and cucumber into medium dice and add to the bowl with the canteloupe.
Chiffonade the basil: Stack the leaves and roll them up together like a cigar. Use a chef's knife to finely slice the roll of basil. The result will be fine, uniform strands of basil.
Whisk the balsamic vinegar and olive oil together in a small bowl. Add the basil, salt, and pepper and stir gently to combine.
Pour dressing over the salad and toss gently.
Makes three servings of approximately 1-1/2 cups each.
Number of Servings: 3
Recipe submitted by SparkPeople user RACHELRHF.
Cut the tomatoes and cucumber into medium dice and add to the bowl with the canteloupe.
Chiffonade the basil: Stack the leaves and roll them up together like a cigar. Use a chef's knife to finely slice the roll of basil. The result will be fine, uniform strands of basil.
Whisk the balsamic vinegar and olive oil together in a small bowl. Add the basil, salt, and pepper and stir gently to combine.
Pour dressing over the salad and toss gently.
Makes three servings of approximately 1-1/2 cups each.
Number of Servings: 3
Recipe submitted by SparkPeople user RACHELRHF.
Nutritional Info Amount Per Serving
- Calories: 64.3
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 410.8 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.6 g
- Protein: 1.4 g
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