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.
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!
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.
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!
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?