Are you looking for a new recipe to feature melons? I certainly am always on the lookout for melon recipes! 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 absolutely delicious in salads.

This completely vegan, gluten-free Radish Salad with Cantaloupe and Pumpkin Seeds is sweet, crunchy, and satisfying. With a quick lemon herb vinaigrette, you can create this 6-ingredient (not including pantry staples) healthy cantaloupe salad recipe in just a few minutes with seasonal produce.

Let cantaloupe season inspire you to enjoy more produce in the summer. 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. How to pick a cantaloupe for this salad? Look for firm golden skin with a slightly soft blossom end and aromatic aroma. If the entire melon gives when you squeeze, it’s probably overripe.

You can feature any type of radish you desire in this yummy seasonal salad, too.

I used watermelon radishes in the photos of the salad above, but you can also use pink, white, and red radishes, breakfast radishes, icicle radishes, and more! 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.

Watch me make this recipe on my Plant-Powered Live Show here.

Radish Salad with Cantaloupe and Pumpkin Seeds

(7 votes, average: 5.00 out of 5)
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5 from 7 reviews

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

Description

The naturally sweet crunch of cantaloupe shines in this Radish Salad with Cantaloupe and Pumpkin Seeds 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)

Notes

Herbes de Provence is a French seasoning blend featuring savory, marjoram, rosemary, thyme, oregano, and lavender. You can make it yourself or purchase it in well stocked supermarkets or online.

• Prep Time: 10 minutes
• 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, pumpkin seeds, best vegan salad, radish salad, cantaloupe salad

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For other plant-based salads, try the following:

Green Bean Chickpea Salad with Za’atar
Chickpea Tabbouleh
Blueberry Wheatberry Salad with Turmeric Vinaigrette
Cucumber Tomato Onion Salad
Red Plum Wheat Berry Salad
Grilled Nectarine Salad with Citrus Ginger Dressing
Strawberry Spinach Salad with Vegan Feta and Balsamic Vinaigrette

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