MELON SALAD WITH MACADAMIA NUTS

Salads + Soups
Written By Amy Risley

Layers of unexpected flavor in this salad are held together with a base of sweet melon, making it delicious to serve in the summertime.

To keep this plant-based, skip the manchego.

Serves 6-8.

YOU WILL NEED

  • 1 small melon, sugar kiss or cantaloupe

  • 1 cucumber, cut into 3” matchsticks

  • 5 fresh figs, cut into ¼” rounds

  • ½ cup fresh mint, thinly sliced

  • ½ cup macadamia nuts, toasted and roughly chopped

  • 3 tablespoons olive oil

  • Juice of 2 limes

  • 1 teaspoon flaky sea salt

  • 1 teaspoon pink peppercorns, optional

  • Shaved manchego cheese, optional

TO MAKE

Remove the skin from the melon. Cut the melon in half lengthwise and spoon out the seeds. Cut the melon halves into ¼” slices creating thin half moon shapes. Spread the melon slices on a serving platter.

Arrange the cucumber matchsticks, fig rounds, mint and macadamia nuts on top of the melon. Pour olive oil and lime juice over the salad. Sprinkle with salt and pink peppercorns. Top with manchego cheese, if desired, and serve.

Amy Risley
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