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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

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

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