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Summer Chopped Salad
with white beans / cantaloupe / pistachios / feta

Active: 25 Total: 25

This summery salad (originally from 2018) is perfect for a hot day - no cooking required! Fresh cantaloupe might sound like an unusual ingredient to add to a salad, but it provides a cool, slightly sweet note to balance out the other ingredients.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Summer Chopped Salad:
  • Lettuce, romaine - 2 hearts , chopped
  • Cucumbers - 10 oz , chopped
  • Cheese, feta - 5 oz , cubed
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Cantaloupe - 10 oz , cubed
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Pistachios, shelled - 1/4 cup
Honey Dijon Vinaigrette:
  • Vinegar, red or white wine - 2 Tbsp
  • Mustard, Dijon - 1 Tbsp (use large grain / stone ground if you have it)
  • Honey - 1 Tbsp
  • Oil, olive - 4 Tbsp

Prep

  1. Make vinaigrette - (Skip if vinaigrette was made ahead on Wednesday.) Whisk together vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead)

  2. Lettuce / Cucumbers / Feta / Green onions - Prep as directed. Store separately. (Can be done up to 2 days ahead)

  3. Cantaloupe - Cube cantaloupe.

  4. Beans - Drain and rinse.

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Make

  1. Assemble salads by forming a bed of lettuce. Top lettuce with beans, cucumbers, feta, white and green parts of green onions, cantaloupe, and pistachios. Add vinaigrette until dressed to your liking. Enjoy!


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