Description
A refreshing vegan summer salad made with cantaloupe, cucumber, bell pepper, red onion, and a tangy apple cider vinegar dressing.
Ingredients
Scale
- 1 medium cantaloupe, seeded and cubed
- 1 large English cucumber, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1/2 large red onion, thinly sliced
- 4 tablespoons apple cider vinegar
- 1 tablespoon olive oil (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh basil or mint for garnish
Instructions
- Cut the cantaloupe into bite-sized cubes.
- Thinly slice the cucumber, bell pepper, and red onion.
- Add all produce to a large bowl.
- Pour in the apple cider vinegar and olive oil.
- Season with salt and black pepper.
- Toss gently until evenly coated.
- Cover and refrigerate for 1 hour.
- Stir before serving and garnish with basil or mint if desired.
Notes
- Use ripe cantaloupe for the best flavor.
- Chill before serving for maximum freshness.
- Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 12
- Sodium: 220
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
- Cholesterol: 0