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!
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!
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.
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.