There are so many great things about summer – hanging out at the beach, wearing shorts and flip-flops, late afternoon barbecues… and if you live in the Northeast like me, you know it’s been a crazy hot and humid summer this year.
To that end, this is an amazing, fresh and light summer salad that works as a perfect complement to grilled meats, and does just as well on its own as a snack when you need something cool.
Many thanks to my super Antarctic chef/insane adventurer/best friend Morgan for the recipe. Yeah, I said Antarctic- you didn’t know they had chefs down there? Girl’s gotta eat you know, even when you’re wandering indiscriminately among the penguins. She’s going back down south-south-south August 15, so once she’s there, I’ll only have this salad to keep me sane till she’s back next spring!
Cantaloupe Cilantro Salad
Author: Morgan Seag
Recipe type: Side
- 1 cantaloupe, peeled and cut into 1 inch chunks
- ¼ cup diced red onion (about ¼ of a large red onion)
- juice of 1 lime
- ¼ cup cilantro, chopped
- salt to taste (optional)
- In a large bowl, toss cantaloupe and onion. Add ½ of the lime juice and cilantro, toss again. Taste, and if desired, add the rest of the lime juice and salt to your liking. Mix one more time and serve! If you’re not serving right away, keep chilled in the refrigerator.
This is a great dish to make early in the week and snack on throughout the rest of the week. Gotta love dishes that get better and even more flavorful overnight!
Happy Eating 🙂
Wow… where did the last month go? It’s already April, and here I am just about ready to stow away my down jacket and winter boots for good until next season. I for one cannot wait to kick winter out the door- in fact, I’m getting summer started early with a trip to Florida next week to visit my grandmother.
I hope to be able to make some noms there too, when I’m not too busy making life’s tough decisions, like whether to hit up either the beach or the pool. Or maybe get a massage instead? Pass me a margarita, please! Continue reading
Guys… can you feel it? It’s coming. I’ve all but retired my ginormous down jacket. I’m starting to search for my sundresses, and thoughts of dusting off the grill out back are getting me pretty dang excited. That’s right… springtime is here.
In order to celebrate the longer hours starting with Daylight Savings Time tomorrow, and the arrival of tons of fresh vegetables with my latest FreshDirect order, I decided to throw together a delicious, fresh and tangy cucumber salad, laced with the flavors of fresh lemons, cilantro, and white wine vinegar. Continue reading
For some reason, whenever I think of pistachios, I am instantly brought back to my childhood, sitting in my parents’ lap, trying my hardest to pry open those smooth, beige shells to get at the salty-yet-somewhat-sweet greenish-violet nuts inside. A very distinct memory I have is from when I was around 6 or 7 years old, sitting at the kitchen counter at my parents’ friends’ house, chomping on pistachios and watching Star Trek: The Next Generation. Although I can’t stomach pistachio ice cream and rarely snack on them anymore, they’ve always held a spot in my heart (along with Lt. Cmdr. Geordi LaForge).
I recently had the urge to make some pesto, but when I was looking for the ingredients, the package of pignoli, or pine nuts, struck me as wildly expensive and probably not worth it for this one recipe. So I decided to turn to my old pal, the green machine, the shelled assassin, the Persian palate pleaser, the… wait what? Oh yes. The pistachio. Continue reading
It seems counter-intuitive to me that citrus fruits are in season during the wintertime, but I’m certainly not complaining. I’ve been taking advantage of FreshDirect’s seasonal deals on citrus the past few weeks, ordering a crate of clementines, a few limes (one of which I used with the Chili with Chicken and Chipotles, and a beautiful pack of Meyer lemons.
And even though it’s freezing here in the Northeast and many people’s first instinct is to go for the heavy comfort food, I sometimes still crave the lightness of a fresh salad. Perhaps it’s a way to make amends for all of the overindulgence of the holiday season… my body’s probably happy for the break! Continue reading