Raw Carrot and Cantaloupe Salad with Arugula and Blood Orange Vinaigrette

Over the last few weeks I’ve been (obsessively) experimenting with the amazing combination of delicate shaved melon and hearty raw vegetables in my salads…I can’t get over the contrasting textures!

This round was carrots and cantaloupe, but stay tuned for a few more recipe variations that will likely pop up over the summer…

Raw Carrot and Cantaloupe Salad with Arugula and Blood Orange Vinaigrette

  • 1-2 organic carrots
  • 1 large cantaloupe wedge
  • 1 sectioned blood orange
  • 1 handful arugula
  • 1/4 cup blood orange juice
  • 1-2 teaspoons honey
  • 1 tablespoon rice vinegar
  • 1/4 cup olive oil
  • 1 minced garlic clove
  • Fresh ground salt and pepper

In a small bowl, whisk together the blood orange juice, honey, vinegar, oil and garlic.  Season with salt and pepper to taste and refrigerate until ready to use.  Thinly shave the carrot and cantaloupe onto a large plate and top with the desired amount of blood orange sections and arugula.  Drizzle with 1-2 tablespoons of blood orange dressing and garnish with poppy seeds and fresh mint.

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