Photo: Anna Pelzer
Cantaloupe and Celery Salad with Mint Vinaigrette
12 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
253
Calories
4g
Protein
14g
Fat
30g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Champagne | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Melon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup fresh lemon juice
- 3 tablespoons chopped shallot (about 1 medium)
- 2 tablespoons Champagne vinegar
- 1 1/2 teaspoons finely grated lemon peel
- 1/4 cup olive oil
- 2 tablespoons chopped fresh mint leaves plus 10 mint leaves, thinly sliced
- 1 1/2 teaspoons tamari soy sauce*
- 1 ripe medium cantaloupe or honeydew melon or 2 small Charentais melons, halved, seeded, peeled, very thinly sliced
- 4 celery stalks, very thinly sliced on diagonal (about 1 2/3 cups)
- 2 green onions, thinly sliced (about 1/2 cup)
- 8 radishes, trimmed, thinly sliced (about 1/4 cup)
- Extra-virgin olive oil (for drizzling)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes