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Grilled Cantaloupe with Almonds, Lime & Cotija
CALIFORNIA GROWN11Ingredients
25Minutes
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Description
This recipe for grilled cantaloupe is a great appetizer when served as wedges on a platter, but it is also great as a salad when the grilled cantaloupe is chopped up into bite-sized pieces and tossed with the other ingredients.
Ingredients
US|METRIC
6 SERVINGS
- 1 California cantaloupe (large, ripe, cleaned and halved, seeds removed. Sliced into wedges approximately 2-inches thick)
- 1 lime (zest removed and set to the side, cut in half)
- 3 Tbsp. olive oil
- 1 tsp. honey (for cantaloupe)
- 1 pinch fine sea salt
- 3 oz. arugula (plus more if serving as salads)
- 1/4 cup toasted slivered almonds
- 2 oz. cotija (or Queso Fresco, crumbled)
- 1 Tbsp. mint (chiffonade)
- 3/4 tsp. Tajin
- 1 Tbsp. honey (or hot honey, for serving)
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Directions
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