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Cantaloupe With Sugar Snap Peas and Ricotta Salata

Cantaloupe With Sugar Snap Peas and Ricotta Salata Bliss

A vibrant and refreshing Cantaloupe With Sugar Snap Peas and Ricotta Salata that's perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Cantaloupe Slightly underripe for easier slicing into ribbons
  • 2 cups Sugar Snap Peas Fresh peas preferred for best flavor
  • 1 cup Ricotta Salata Crumbled, can substitute with feta
For the Dressing
  • 2 tablespoons Olive Oil Extra virgin for best quality
  • to taste Salt Fresh cracked salt preferred
  • to taste Pepper Freshly cracked for best flavor

Equipment

  • Vegetable peeler
  • knife
  • Pot
  • mixing bowl

Method
 

Steps
  1. Slice the cantaloupe into beautiful ribbons using a vegetable peeler or a sharp knife.
  2. Blanch the sugar snap peas for 1-2 minutes in boiling water, then shock them in ice water.
  3. In a large bowl, layer the cantaloupe ribbons, blanched sugar snap peas, and crumbled ricotta salata.
  4. Drizzle with olive oil, season with salt and pepper, then toss gently.
  5. Serve immediately for the freshest experience.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 14gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 2500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Garnish with fresh mint leaves for an extra touch of freshness.

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