Recipe From: Bronson Hospital, Adapted from Minimalist Baker


1/2 cup thinly sliced cucumber
1/2 cup cherry tomatoes
1/4 medium red onion
1 tbsp olive oil (sunflower is local)
2 tsp apple cider vinegar
3 heaping cups cantaloupe (1 medium)
2 tbsp fresh mint
1 pinch salt and pepper
3 tbsp lime juice
1 tbsp maple syrup
1 pinch sea salt
1 tbsp olive oil (sunflower is local)


  1. Add cucumber, tomato, and onion to a small mixing bowl and top with olive oil, apple cider vinegar, salt and pepper. Toss to combine. Set in the refrigerator to chill.

  2. Next, prepare dressing by adding lime juice, maple syrup, olive oil and sea salt to a small mixing bowl and whisk to combine.

  3. Add cantaloupe a large serving bowl and top with dressing. Gently toss to combine. Then add the cucumber-tomato-onion salad on top, leaving any excess liquid/dressing behind.

  4. Gently toss to combine and garnish with fresh mint. Serve.