Cucumber and Melon Salad with Basil

Cucumber and Melon Salad with Basil

Cucumber moons and cantaloupe balls tossed in a bright avocado oil–lime dressing, finished with fresh basil. Adapted from Kate Kasbee at Well Vegan.

Ingredients

• 2 large cucumbers (organic preferred)
• 1 ripe, sweet cantaloupe
• Small handful of fresh basil or Thai basil, for serving
• Pinch of red pepper flakes (optional)
• 2 tbsp avocado oil
• 2 tsp lime juice
• 1 tsp lime zest
• 1 tsp agave
• Pinch of salt

Method

1. Peel the cucumbers in a stripe pattern, slice in half lengthwise, scoop out the seeds, and cut into ½-inch moon shapes. Add to a large serving bowl.
2. Halve the cantaloupe, scoop out the seeds, and scoop into small melon balls (or cube if you prefer). Add to the bowl with the cucumber.
3. Whisk the avocado oil, lime juice, lime zest, agave, and salt in a small bowl. Taste and adjust so the dressing is balanced acidic and sweet.
4. Drain any juice that has collected in the bottom of the serving bowl. Drizzle the dressing over the cucumber and melon, toss to coat, and refrigerate until ready to serve.
5. Just before serving, tear in the basil and sprinkle with red pepper flakes if you like heat.