Recipes / Cuisine / Salad

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.


  1. 1

    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.

  2. 2

    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.

  3. 3

    Whisk together olive oil and honey. Toss yellow beet strips in the mixture.

  4. 4

    Plate cantaloupe wedges, and cucumber ribbons.

  5. 5

    Remove the beet from the dressing. Let the excess oil drain, then add to the plate.

  6. 6

    Sprinkle with mint, and a few pickled shallot rings.

  7. 7

    Store the pickled shallot in lime juice in the fridge for up to one week.

  8. 8

    Drizzle with olive oil honey blend, and sprinkle with lots of finishing salt.

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