STAY CONNECTED BETWEEN ISSUES – BRING RECIPES AND LOCAL FOOD STORIES STRAIGHT TO YOUR INBOX – JOIN FOR FREE
End-of-Summer Cucumber Melon Salad
[receipe_singel_video_post]
Photography by Olivia Hayo for Edible San Diego
Ingredients
Serves 4
- 3 Persian cucumbers, cut into bite-sized pieces
- ½ ripe cantaloupe, rind removed, cut into bite-sized pieces
- 1 lime, juiced
- 1 teaspoon olive oil
- 1 teaspoon flaky salt
- ½ teaspoon sesame oil
- ⅓ cup crumbled feta
- 1 teaspoon red pepper flakes
- 1 handful mint leaves
Instructions
- Place cucumbers and cantaloupe into a large bowl. Add lime juice, olive oil, salt, and sesame oil to the bowl. Toss to coat and let marinate for 10-15 minutes.
- Plate the salad and top with crumbled feta, red pepper flakes, and fresh mint leaves.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance – balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean. You can follow her work on Instagram at @haley.hazell
