Cucumber Noodle Cantaloupe Salad with Avocado and Feta

gluten freevegetarian
Cucumber Noodle Cantaloupe Salad with Avocado and Feta

Cucumber Noodle Cantaloupe Salad with Avocado and Feta

As promised, another day with fruit! Today? Cantaloupe.

Last week, I admitted on Instagram that I had never sliced open a cantaloupe before. It’s not that I’ve never tasted cantaloupe (obviously, I have), I’ve just never bought a whole cantaloupe and sliced it open myself.

I guess I wasn’t that crazy about cantaloupe?

Well, after this cucumber-cantaloupe salad… I’m definitely crazy. Well, crazy for cantaloupes.

Cucumber Noodle Cantaloupe Salad with Avocado and Feta

I guess my mother always sliced the cantaloupes growing up and then when I lived on my own, I always bought it pre-cut at a salad bar.

Well, things have changed and I will definitely be eating more cantaloupe – it’s so refreshing and surprisingly easy to cut open.

As I mentioned yesterday, this dressing is the same. I can’t help it – it’s just so good, why keep it from grazing these dainty cucumber noodles? They were meant to be drenched in honey-mint white balsamic!

Cucumber Noodle Cantaloupe Salad with Avocado and Feta

This is a side note. As I’m writing this post (and obviously getting side tracked and procrastinating, because it’s 5pm), I just discovered this Instagram handle.

I love it! You often times wonder if those tiny, skinny bloggers actually eat those sweet, delicious treats, right? I know I do.

Next time, I’ll have to post a video of me actually gorging myself with a bowl of my delicious spiralized veggies! Or… a perfectly sprinkled cupcake. Whichever.

Cucumber Noodle Cantaloupe Salad with Avocado and Feta

Anyway, my only other comment about this recipe is that it’s CRUCIAL to use very ripe avocados. When you toss the noodles together with the avocado, it’s so soft that it almost coats the noodles as it “melts” with the other ingredients.

The avocado creates a creamy version of the honey-mint white balsamic that’s just…. incredible.

Maybe I should bottle it and sell it. Maybe. First I need to finish my cookbook!

Cucumber Noodle Cantaloupe Salad with Avocado and Feta

Speaking of.. time to get to it. Please please try this salad, it’s awesome – #cucumbernoodlesforthewin.

Sorry for being sassy today, it’s one of those days.

Do you like cantaloupe? Or are you team honeydew?

Nutritional Information and Recipe

Cucumber Noodle Cantaloupe Salad with Avocado and Feta

Cucumber Noodle Cantaloupe Salad with Avocado and Feta

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 3


  • 2 medium cucumbers Blade A
  • 2 cups small-cubed cantaloupe
  • 1/2 cup crumbled feta
  • 1/2 cup diced very ripe avocado
  • For the dressing:
  • 1 tbsp chopped mint
  • 1 tbsp olive oil
  • 2 tbsp water
  • 2 tsp honey
  • 2 tbsp white balsamic vinegar
  • 2 tsp lime juice
  • salt and pepper to taste


  • Pat dry your cucumber noodles until all excess moisture is removed. Place the noodles in a mixing bowl with the feta, avocado and cantaloupe.
  • Mix all of the ingredients for the dressing in a bowl and whisk together.
  • Pour the dressing over the salad and toss to combine thoroughly.
  • Pour the salad into a serving bowl and enjoy.


Inspired by one of the Inspiralized Community's members' recipe for a Cucumber-Cantaloupe & Feta Salad.

Cucumber Noodle Cantaloupe Salad with Avocado and Feta

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frmaffucci says:
Sure wish the pictures printed out with your wonderful recipes. I am a visual person so the bland recipes are not as appealing or enticing to me as the pictures!
This sounds incredibly refreshing and summery! I just bought a nice looking cantaloupe, so now I know what to do with it!
Patricia says:
Wonderful recipe-- omitted feta (paleo) and added cooked cut chicken.
Theresa says:
Absolutely love this recipe! It's been a hit every time I've made it. The flavors all go perfectly together. Thank you!!!!
Anita Subramani says:
This looks fantastic! Any chance I can prep this ahead and carry it to work, do you think? I am happy to carry dressing separately if you think that'll help keep the moisture away. Thanks.
Kathy says:
This was delicious! I was amazed to see the recipe and realize I had all the ingredients already - perfect for a hot summer day!

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potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

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