Cantaloupe and bocconcini cheese salad (from Canada's food guide)
This refreshing recipe makes for a beautiful side dish or appetizer. Serve on its own, in a pita or as a sandwich with romaine lettuce.
Prep time: 20 min
Cook time: 0 min
30 mL (2 tbsp) lime juice (about 1 lime)
20 mL (1 ½ tbsp) olive oil
2 mL (½ tsp) salt
1 mL (¼ tsp) black pepper
30 mL (2 tbsp) chopped fresh mint
1 cantaloupe, diced small
125 mL (½ cup) chopped bocconcini cheese
250 mL (1 cup) cherry tomatoes, halved
60 mL (¼ cup) thinly sliced red onion
60 mL (¼ cup) unsalted almonds, toasted and roughly chopped
60 mL (¼ cup) unsalted pumpkin seeds
In a large bowl, whisk together lime juice, olive oil, salt, pepper, and mint.
Add cantaloupe, bocconcini, tomatoes, and onion.
Toss well and top with almonds and pumpkin seeds when ready to serve.
Kids of all ages can help you with this recipe. They can measure out all ingredients, chop bocconcini cheese, and halve cherry tomatoes.
Substitute almonds and pumpkin seeds for your favourite nuts and seeds.
Replace fresh mint with 5 mL (1 tsp) dried mint.
Fresh lower fat mozzarella has a similar texture and taste to bocconcini. Just dice into bite-sized pieces.
Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.
Source: © All rights reserved. Canada’s Food Guide: Recipes. Health Canada. Reproduced with permission from the Minister of Health, 2022.