Breakfast Salad

This is something I enjoy and have eaten a lot of over the years. I like to have it with well toasted whole grain seeded bread or bran muffins. It keeps for 3 or 4 days in an airtight container in the fridge and if you want an easy make-ahead breakfast for guests this looks really pretty in a serving bowl.

Ingredients

• 1 large ripe cantaloupe
• 2 big handfuls of black or red seedless grapes (or as many as you like)
• 1 Lime cut into 6 wedges

Instructions

1. Cut the top and bottom off the melon, stand on a cut side and use your knife to carefully remove the rind.
2. Cut the melon in half and deseed by scooping with a large spoon.
3. Slice each half into 1″ slices and then cut into bite size pieces.
4. Rinse the grapes and then cut each grape in half.
5. Combine the melon and the grapes in a bowl and squeeze over a 2 of the lime wedges. Toss gently.
6. To serve, divide the salad into 4 individual bowls and top with a slice of lime or go self-serve with the wedges on the side.

Makes 4 Servings

Notes

• The cut grapes help keep the melon juicy, the lime juice keeps the melon firm and bright and it enhances the flavor. I leave the lime wedges in when storing this salad and squeeze a little more juice onto the melon each time I have some.