| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cantaloupe, halved lengthwise, seeded and cut into half-moons, rinds removed
- 1/2 small seedless watermelon, cut into wedges, rinds removed
- 4 dried pequin chiles
- 1/4 teaspoon flaky sea salt
- 1 cup baby arugula
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon lime juice
Instructions
- Shingle the cantaloupe half-moons and watermelon wedges on a platter. Crush the chiles and sprinkle them over the melons. Season with the salt. Scatter with the arugula. Drizzle the olive oil and lime juice over the top.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 96 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 69 mg |
Reviews
Wow – a super refreshing summer salad! I substituted crushed red peppers for the dried peppers and dressed the salad just before serving. I also zested my lime on the fruit and substituted micro greens for arugula. It was a wonderful side dish with critrus glazed grilled salmon. Thanks Giada – this will be something I make all summer!!