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This Cantaloupe and Cucumber salad is perfect for a meal on a hot summer day. It is light, refreshing, and water-rich.
1 cantaloupe halved and seeded.
1 large cucumber, halved.
2 ounces of crumbly feta cheese
2 tablespoons olive oil
juice of one lemon
pinch of salt
10 basil leaves coarsely chopped.
Create as many balls from the cantaloupe as possible using a melon baller. Add them to a large bowl.
If the cucumber has large seeds, use the melon baller or a spoon to scrape them out. Cut the cucumber into thin half-moons and add to the melons.
Combine the olive oil, lemon juice, and salt in a small bowl and whisk.
Add the vinaigrette to the fruit and toss to combine. Top with the crumbled feta and basil leaves.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More