Are you in love with summer melons? Me too! Those fresh, sweet, and juicy melons are nature’s perfect reward on a warm day. And while they are best eaten au natural—just peel, slice and enjoy—melons are delicious in salads.

This completely plant-based Cantaloupe Salad with Radishes and Pumpkin Seeds is sweet, crunchy, and satisfying. With a quick lemon herb vinaigrette, you can create this 6-ingredient (not including pantry staples) in just a few minutes with seasonal produce.

Let these succulent fruits inspire you to enjoy more produce in the summer season. You can grow melons in your garden, or find a variety of types in farmers markets and supermarkets. I have melons growing in my garden this summer, and I am enamored with their cheery flowers and curling vines.

Substitute other types of melons for cantaloupe in this recipe, too.

Pair this salad with a bowl of soup or a pita sandwich for a balanced, delicious meal in one. Or bring it along with you to your next potluck or picnic.

Cantaloupe Salad with Radishes and Pumpkin Seeds

(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Diet: Vegan

Description

The naturally sweet crunch of cantaloupe shines in this summery salad with an herbal lemon vinaigrette.

Ingredients

Salad:

• 4 cups salad greens, as desired (i.e., kale, spinach, arugula, romaine)
• 1/2 cantaloupe, peeled, sliced into chunks (about 2 cups)
• 2 pink or red radishes, finely sliced
• ¼ cup pumpkin seeds

Lemon Herb Vinaigrette:

• 1 ½ tablespoons extra virgin olive oil
• ½ lemon, juiced
• Pinch sea salt (optional)
• 1/8 teaspoon black pepper
• 1/2 teaspoon Herbes de Provence (season blend)

Instructions

1. Line a platter or salad bowl with salad greens.
2. Arrange with cantaloupe, radishes, and pumpkin seeds.
3. Whisk together olive oil, lemon juice, sea salt (optional), black pepper, and Herbes de Provence.
4. Drizzle over salad and serve immediately.
5. Makes 4 servings (about 1 1/2 cups each)

• Category: Salad
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 122
• Sugar: 6 g
• Sodium: 19 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 0 mg

Keywords: vegan salad, cantaloupe, radish, pumpkin seeds, best summer vegan salad

Did you make this recipe?

Tag @sharonpalmerrd on Instagram

For other plant-based salads, try the following:

Green Bean, Chickpea, and Farro Salad with Za’atar
Chickpea Tabbouleh
Avocado Salad with Radishes and Avocado

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