Good morning and happy Monday! I hope everyone had a nice and restorative weekend. I hope everyone feels jazzed up about green soup, and all of the wonderful variations that can emerge from it.
Last week, I found myself with an abundance of melon. Not only watermelon, which was teeming in my fridge and my freezer and very often being blended into a frosty, but also fresh cantaloupe. I tend to overlook melons a lot in the summer, largely because I’m so totally enchanted with berries that I can have eyes for no other kind of fruit. But cantaloupe is really lovely: sweet, light, rich in vitamins A and C, and very hydrating. I often snack on it during hot summer days, but I was randomly inspired to put it into a salad, and I was really happy with the way it turned out.
Originally, I was going to call this a “breakfast salad,” since that’s how I enjoyed it. But of course this could be an anytime-salad. You can make it more complex with the addition of hemp seeds, legumes, or fresh herbs, but it’s very nice with this simple preparation, too. I love the way nutty, chewy quinoa contrasts with the juicy and mellow cantaloupe. Almonds add crunch and seem to bring it all together; they’re a favorite for breakfast salads in general.
Next time, I might add some parsley or mint to the salad (I’ve been putting mint into everything lately!). I love the texture of this dish:
I hope you enjoy this salad, at any time of day. This week, I’ll be bringing you a summery new salad dressing, a bunch of quick lunch ideas, and a new restaurant review. I’ll see you soon.