Cantaloupe Salad with Lemon Sherry dressing

Melons are tasty, in season and well priced right now.  Here is a recipe for a light summer salad to enjoy while camping.  The salad takes only a few steps and is well worth the effort.

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Serves 4


1/2 Cantaloupe

4-6 sprigs of fresh mint, chopped medium fine



Zest of 1/2 a lemon

2 tablespoons of lemon juice

1 tablespoon of Amontillado style Sherry

2 teaspoons honey

1/2 teaspoon sea salt

1/4 teaspoon fresh ground pepper

2 tablespoons olive oil


Remove the rind and seeds from the cantaloupe.  Dice the melon in 1″ cubes and place in a medium sized bowl.  Chop mint into small to medium pieces and add to the bowl with the melon just prior to serving.

In a measuring cup or small bowl, combine the salad dressing ingredients and whisk to combine.

Add the dressing into the bowl with the cut up melons and stir to combine.  Serve.