Minty Cantaloupe Salad

Mint is taking over one of our planter beds, seriously!

I adore the stuff, but am clearly not consuming it fast enough. I tried to change that grabbing a handful for a new salad experiment.

And found out Miko enjoys mint leaves as much as I do.

Apparently I wasn’t the only one grabbing dinner from our garden, this guy has a huge web spanning between garden beds.

For the salad, I also had a cantaloupe that needed to be used up and decided to get a little crazy on a plain old week night. I chopped up the melon and mixed it with chopped apple, corn, shredded carrots, shredded jicama, shelled hemp seeds, sunflower seeds, and shredded coconut. Then dressed it with:

• 1/4 cup of fresh mint leaves, finely chopped
• 2 tbsp. apple cider vinegar
• 3 tbsp. olive oil
• 1 clove of garlic, minced

The result was a beautiful mesh of summer colors and flavors.

The salad blended sweet and savory daringly with a fun mix of textures, but the mint and cantaloupe were the stars of the salad adding a festive sweetness with a bright and fresh flavor from the mint that was not too strong.

A crazy summer combo that was a refreshing flavor party.