Essential Summer Salad

Stay cool and hydrated with this refreshing summer salad. Perfect as an appetizer, side dish, or even as a light lunch.

Instructions

1. 1

   Slice shallot into very thin rings. Place shallot in a bowl of ice water to separate rings. Drain, then add lime juice to the bowl. Mix well and let sit.

2. 2

   Prep your veggies while the shallot is pickling. Remove the rind from the cantaloupe and cut it into wedges. Ribbon your cucumbers using a mandolin. If you don’t have a mandoline, use a vegetable peeler and let the cucumbers sit in a strainer so excess water can drain off. Slice the beet very thin, then cut the slices into strips. Roll mint leaves up, and chop into long strips.

3. 3

   Whisk together olive oil and honey. Toss yellow beet strips in the mixture.

4. 4

   Plate cantaloupe wedges, and cucumber ribbons.

5. 5

   Remove the beet from the dressing. Let the excess oil drain, then add to the plate.

6. 6

   Sprinkle with mint, and a few pickled shallot rings.

7. 7

   Store the pickled shallot in lime juice in the fridge for up to one week.

8. 8

   Drizzle with olive oil honey blend, and sprinkle with lots of finishing salt.