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Early Summer Cantaloupe & Edamame Salad
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Description
A flavorful and fresh lunch option.
Ingredients
- 2 cups Fresh Cantaloupe, Diced
- 1 cup Cooked Shelled Edamame
- 1-½ cup Baby Spinach (rinsed, Dried)
- ¼ cups Plain Greek Yogurt
- 2 Tablespoons Pure Honey
- 2 sprigs Fresh Mint, Chopped
Preparation
In a bowl add diced cantaloupe, cooked edamame and baby spinach and toss to combine. Cover with plastic wrap and refrigerate until ready to serve.
In a small bowl add Greek yogurt, honey and chopped mint and stir well. Cover with plastic wrap and put it into the refrigerator until ready to serve.
In a bowl or plate add tossed salad and drizzle dressing over the top. Enjoy!
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