Essential Summer Salad
Recipe by Danielle Wiens
Stay cool and hydrated with this refreshing summer salad. Perfect as an appetizer, side dish, or even as a light lunch.
Slice shallot into very thin rings. Place shallot in a bowl of ice water to separate rings. Drain, then add lime juice to the bowl. Mix well and let sit.
Prep your veggies while the shallot is pickling. Remove the rind from the cantaloupe and cut it into wedges. Ribbon your cucumbers using a mandolin. If you don’t have a mandoline, use a vegetable peeler and let the cucumbers sit in a strainer so excess water can drain off. Slice the beet very thin, then cut the slices into strips. Roll mint leaves up, and chop into long strips.
Whisk together olive oil and honey. Toss yellow beet strips in the mixture.
Plate cantaloupe wedges, and cucumber ribbons.
Remove the beet from the dressing. Let the excess oil drain, then add to the plate.
Sprinkle with mint, and a few pickled shallot rings.
Store the pickled shallot in lime juice in the fridge for up to one week.
Drizzle with olive oil honey blend, and sprinkle with lots of finishing salt.
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