Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Serves: 4

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lime juice
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 jalapeno, seeds and stem removed
• 1 MeloGlow Mini Watermelon, rind removed, and flesh cubed
• 1 seedless English cucumber, cubed
• 4 ounces feta cheese, cubed
• 2 tablespoons chopped cilantro

Method:

1. In a food processor or blender combine olive oil, lime juice, honey, kosher salt, pepper and jalapeno. Process until smooth and set aside.
2. Add the watermelon, cucumber, feta and cilantro to a large mixing bowl. Gently toss and arrange on a serving platter. Drizzle with dressing and serve immediately.

Melon Ricotta Salad

Ingredients

• 2 CantaGold melons
• 1 English cucumber
• 2 bunches of radishes
• 1/2 of a finely diced shallot
• 2 tbsp finely chopped basil
• 2 tbsp finely chopped mint
• 4 tbsp apple cider vinegar (or champagne vinegar or lemon juice)
• 3 tbsp light olive oil
• 1 tbsp pure maple syrup
• 1, 1/2 cups whole milk ricotta
• Salt to taste

Directions

1. Cut CantaGold melons in half and seed. Use a melon baller to make into balls. 
2. Mandolin or very thinly slice cucumber and radishes. Place all into a large bowl.
3. In a small bowl, whisk together shallot, basil, mint, apple cider vinegar, olive oil and maple syrup. Drizzle over cantaloupe mixture. 
4. Spoon ricotta atop a medium platter. Salt lightly. Top ricotta with cantaloupe mixture and enjoy!

Green Goddess Honeydew Salad

Prep time: 15 min
Cook time: 0 min
Total time: 15 min
Serves: 6

Ingredients

• 3 tbsp lemon juice
• 3 tbsp exra-virgin olive oil
• 1 tsp honey
• 1/4 cup basil leaves, plus more for garnish
• 1/2 tsp ground black pepper
• 8 cups baby arugula
• 4 cups MelloSweet honeydew melon, balled or sliced thin
• 2 cups English cucumber, sliced thin
• 1 avocado, sliced thin
• 1 cup frozen peas, defrosted
• 2 ounces goat cheese, crumbled
• 1/4 cup chopped pistachios

Directions

1. In a food processor or blender, combine lemon juice, olive oil, honey, basil leaves, kosher salt and pepper. Process until smooth and set aside. 
2. Place arugula on a serving platter and top with melon, cucumber, avocado, peas, goat cheese and pistachios. Drizzle with dressing and serve immediately.