Simple Cantaloupe Salad with pickled red onions and balsamic glaze. Fresh and light — you will love this salad!
You guys. This week has finally arrived. It’s a big week!!! And I’m not talking about back to school.
My half marathon is this Saturday!
I’ve been running and training for this race for like the past three to four months. And during that time, I ran a 10k and a 10 mile race. If I can run 10, I certainly can run 13.1 miles, right?
I’ve been a runner for a good part of my adult life and this will be my second half marathon (the first one was more than 10 years ago!). This time around the training has been great. I have the right shoes: my Saucony Mirage 5. I freaking love these running shoes. I will now wear nothing else. I have the right clothes (and God knows I’ve been spending so much money on running gear it’s not even funny), I have the right fuel and nutrition: the chews and the gels etc and I’ve been following my training program as closely as possible.
So, now this last week. It all comes down to sleep and eating right. I already have a hard time as it is getting enough sleep but one area I know I can do is eating right and eating healthy.
My plan this week is to load up on the fruits, vegetables, lean meats and a little carbs. I will probably eat a salad for lunch everyday so today I wanted to share my most recent addiction.
This simple cantaloupe salad with pickled red onions and balsamic glaze.
Eat this cantaloupe salad as is, or throw on some rotisserie chicken and you are in heaven. This salad, of course, was inspired by this gorgeous cantaloupe I picked up at the market.
How do you choose a good cantaloupe? I first make sure it looks okay. I won’t choose a cantaloupe if it has bruises, soft spots, moldy patches or cracks. Then, I just go by weight. If they feel heavy, I usually just go for it. There’s also the smell test: Push your fingers on the round section where the vine was attached. It should be slightly soft and should smell fresh and fragrant with a hint of sweetness.
So, once you’ve picked one, you’ve got to cut it, right?
Well, consider this your lucky day because I’m giving away probably the best PRO 3-Piece Starter Knife Set ever.
Have you guys heard of ZWILLING J. A. Henckels knives? These knives are made in Germany and have a unique curved bolster and innovative blade shape. The knives are made to be the most user-friendly knives available to market. The unique blade shape and ergonomic bolster are the result of 280 years of experience in knife making, and the rigorous study of how knives are used.
If you’re interested in learning more, you need to watch this video. It’s the coolest video ever and explains how these knives are made and what the thinking was behind the design and everything.
I now have the entire set and have been treating these knives like my children. With lots of love, attention and with care. These knives cut so well, it’s crazy! The Chef’s knife, which I use everyday, cut through this cantaloupe like butter and it slices tomatoes, onions and all sorts of vegetables with ease. I’m so happy to be able to give away this fabulous starter set, as featured above. The starter set includes: a 3″ Paring Knife, a 5″ Serrated Utility Knife and, or course, the 8″ Chef’s Knife. Be sure to enter below!
I love effortless salads like this simple cantaloupe salad. My Simple Caprese Salad is another uncomplicated but delicious and classic summer salad!
Simple Cantaloupe Salad
For the pickled red onions:
- 1/2 of one large red onion; peeled and thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- Special Equipment: Mason jar with lid
For the salad:
- mixed greens
- sliced cantaloupe
- balsamic glaze or balsamic dressing
For the pickled red onions:
- Blanch the sliced red onions in a saucepan of boiling water for 2 minutes. Drain and place directly into mason jar/s.
- Heat the vinegar, water, salt and sugar in a small saucepan over high heat, whisking until all of the sugar is dissolved. Bring to a light boil and then pour over the onions. Let sit until the onions have softened more and the liquid has cooled, for about 25-30 minutes. Refrigerate until ready to enjoy.
For the salad:
- Place mixed greens onto a plate and top with sliced cantaloupe. Top with some of the pickled red onions and drizzle on some balsamic glaze, or your favorite balsamic dressing. Enjoy!
Open to residents within the United States only.
a Rafflecopter giveaway
Disclosure: This is not a paid, sponsored post. The knives were sent to me for recipe development and testing purposes. The giveaway is sponsored by ZWILLING J.A. HENCKELS.