Divide melon cubes between 4 serving plates and form in to 4x4-inch squares; set aside.
Slightly sweeter than a traditional cantaloupe, CantaGold melons have a slight flavor of honey making them the perfect choice for our savory Checkerboard Melon Salad.
Servings and Ingredients
|20 piece(s) CantaGold melon, peeled, seeded, and cut into 1-inch cubes|
|20 piece(s) honeydew melon, peeled, seeded, and cut into 1-inch cubes|
|20 piece(s) watermelon, peeled, seeded, and cut into 1-inch cubes|
|2 tbsp. Gustare Vita olive oil|
|2 tbsp. fresh lime juice|
|1 tbsp. Hy-Vee honey|
|Hy-Vee cracked black pepper|
|Fresh mint leaves, for garnish|
|Soiree feta cheese, for serving|
|Lime wedges, for serving|
Things To Grab
- 4 serving plates
- Small bowl
In a small bowl, whisk together olive oil, lime juice, honey, and shallot; season with salt and black pepper, to taste. Drizzle an even portion over each plate of melon. If desired, garnish with fresh mint leaves, feta cheese, and lime wedges. Serve immediately.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 35mg
- Total Carbohydrates: 27g
- Protein: 2g
Hy-Vee Test Kitchen