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Cherry tomato and melon salad

Make this recipe from Beci Falkenberg, a chef at Cancer Wellness at Piedmont, for your next summer get-together.

Ingredients:

  • 4 cups melon balls (cantaloupe, watermelon and/or honeydew)

  • 2 cups ripe cherry tomato halves

  • 4 teaspoons fresh lemon juice

  • ¼ cup coarsely chopped fresh mint or basil

  • ½ teaspoon kosher salt

Gently toss all the ingredients together in a large mixing bowl.

The salad is best served within an hour of assembling. If you’re taking the dish to a picnic, you can pack the ingredients separately and combine onsite.

Check out more recipes and nutrition tips from Cancer Wellness experts.

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