Try this recipe if you are looking for a different salad to switch things up. It can be used as an appetizer or side dish.
Ingredients
- 30 mL (2 tbsp) lime juice (about 1 lime)
- 20 mL (1 ½ tbsp) olive oil
- 2 mL (½ tsp) salt
- 1 mL (¼ tsp) black pepper
- 30 mL (2 tbsp) chopped fresh mint
- 1 cantaloupe, diced small
- 125 mL (½ cup) chopped bocconcini cheese
- 250 mL (1 cup) cherry tomatoes, halved
- 60 mL (¼ cup) thinly sliced red onion
- 60 mL (¼ cup) unsalted almonds, toasted and roughly chopped
- 60 mL (¼ cup) unsalted pumpkin seeds
Directions
- In a large bowl, whisk together lime juice, olive oil, salt, pepper, and mint.
- Add cantaloupe, bocconcini, tomatoes, and onion.
- Toss well and top with almonds and pumpkin seeds when ready to serve.
Tips
- Kids of all ages can help you with this recipe. They can measure out all ingredients, chop bocconcini cheese, and halve cherry tomatoes.
- Substitute almonds and pumpkin seeds for your favourite nuts and seeds.
- Replace fresh mint with 5 mL (1 tsp) dried mint.
- Fresh lower fat mozzarella has a similar texture and taste to bocconcini. Just dice into bite-sized pieces.
Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.
For more recipes that follow Canada’s Food Guide, check out Health Canada’s recommendations: Canada’s Food Guide Recipes.
