Cucumber-Cantaloupe Salad

Serves 8
Time 45 min
Cucumber-Cantaloupe Salad

Upgrade your fruit salad with sliced cucumber. Or upgrade your cucumber salad with cantaloupe. Either way, you have a refreshingly delicious salad.

Special Diets:

VegetarianVegetarian
Low FatLow Fat

Ingredients

    <b>Quick-Pickled Onions</b>
    1medium red onion, halved and thinly sliced lengthwise
    1/2 cupred wine vinegar
    1small red beet, thinly sliced
    3 tablespoonssugar
    1 teaspoonfine sea salt<br>
    <b>Salad</b>
    2 tablespoonsfresh lime juice
    3 tablespoonshoney
    1English cucumber, very thinly sliced
    1/2 teaspoonfine sea salt
    1ripe cantaloupe, peeled, seeded and cut lengthwise into thin wedges
    1/2 cupcrumbled feta
    1/4 cupfresh mint leaves
    1/4 teaspoonflaky sea salt (like Maldon)

Exclusively for Prime members in select ZIP codes.

Method

For the pickled onions, add sliced onions to a nonreactive metal bowl. Combine ¾ cup water, vinegar, beet, sugar and salt in a small saucepan and bring to a boil over medium heat; stir until salt and sugar are dissolved.

Pour brine over onions and allow to stand at room temperature until cooled. Recipe makes 1 cup pickled onions. Refrigerate any leftovers for up to two weeks.

In a medium bowl, whisk together the lime juice, honey, smoked paprika and ½ teaspoon of fine sea salt. Add the cucumber slices and toss to coat.

To serve, arrange cantaloupe slices on a platter or eight individual plates. Place cucumbers in clusters around the cantaloupe and nestle in slivers of pickled onions. Top with feta and mint leaves, and garnish with flaky sea salt.