This salad is sure to satisfy your summer cravings for brighter fare. Lightly dressed with lime juice and zest the melons and cucumber are nicely accented with a touch of salty earthiness provided courtesy of pine nuts and our tasty vegan queso fresco.

Prep Time: 15 minutes

Cook Time: 0 minutes

Serving Size: 2

Ingredients

Salad:

● ¼ of a small honeydew melon

● ¼ of a small cantaloupe melon

● ½ cucumber, sliced into thin strips lengthwise

● 1 tablespoon lime juice

● 1 teaspoon lime zest

● Fresh mint

Toppings:

● ¼ cup Forager Project Queso Fresco

● ¼ cup pine nuts, toasted

● Microgreens

● Salt and pepper to taste

● Optional: golden berries

 

 

Prep

  1. Cut ¼ of one honeydew and one cantaloupe into small chunks.
  2. Add to a serving bowl along with the cucumber, mint, lime juice, and zest.
  3. Toss and arrange on a plate.
  4. Top with the Queso Fresco, toasted pine nuts, microgreens, and golden berries (if available).
  5. Season with pepper and salt to taste.

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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.

@sorrow_beauty

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