We fell in love with this delicious, refreshing salad. It's a great way to enjoy fruit in the summer!
MELON AND CUCUMBER SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE
Makes 4 to 6 servings
INGREDIENTS
FRESH RASPBERRY VINAIGRETTE
1 cup (125 g) fresh raspberries
1 tbsp (15 ml) honey
⅛ cup (60 ml) balsamic vinegar
⅛ cup (60 ml) extra virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) kosher salt
SALAD
4 cups (80 g) arugula
2 cups (300 g) melon, cut into small pieces
1 English cucumber, cut into small pieces
4 tbsp (8 g) fresh mint, chopped
TRIMMINGS
1/4 cup (30 g) raspberries
1/4 cup (39 g) feta cheese
sea salt
sprig of fresh mint
PREPARATION
Start by making the dressing. Place the raspberries and honey in a medium bowl and mash together until combined into a puree.
In a medium mason jar, combine raspberry puree, balsamic vinegar, olive oil, lemon juice and salt.
Place lid securely on top and shake until completely emulsified.
Set aside.
This salad is bursting with color and texture.
Start by arranging a base of arugula in a shallow bowl.
Then arrange the melon and cucumber cubes on the arugula.
Sprinkle crumbled feta and chopped mint on top.
Season with sea salt.
Garnish with fresh raspberries and a sprig of fresh mint.
Refrigerate for 30 minutes before serving.
When serving, drizzle the salad with vinaigrette.
Keep remaining dressing on hand to drizzle again if needed.
THANKS TO STYLES ET SAVEURS FOR THIS ORIGINAL RECIPE To see all the recipes, visit the STYLES ET SAVEURS website
