Popular Conditions & Diets
Ingredients
8
Time
30m
Serves
6
Recipe by Danielle Wiens
Ingredients
8
Time
30m
Serves
6
1
Shallots
1
Lime
juiced
1 small
Cantaloupe
3
Mini Cucumbers
1 small
Yellow Beet
1 handful
Mint
Lunch
Vegan
3 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Honey
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
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
Whisk together olive oil and honey. Toss yellow beet strips in the mixture.
4
Plate cantaloupe wedges, and cucumber ribbons.
5
Remove the beet from the dressing. Let the excess oil drain, then add to the plate.
6
Sprinkle with mint, and a few pickled shallot rings.
7
Store the pickled shallot in lime juice in the fridge for up to one week.
8
Drizzle with olive oil honey blend, and sprinkle with lots of finishing salt.
Dani has been interested in nutrition since she was a child, and had her first experiences with diet-related health issues. This introduction sparked a passion that culminated in formal education and in 2018 she graduated from the Institute of Holistic Nutrition. Since then she has focused on working in the food industry as a recipe developer, menu designer, copywriter, and nutrition consultant. Dani continues to work with food, bringing her personal perspective on nutrition to all she does.
