2 T chopped fresh mint leaves, plus 10 leaves thinly sliced
1 ripe, medium cantaloupe or honeydew melon
2 green onions
8 radishes
4 celery stalks
Instructions
Combine lemon juice, shallot, vinegar, and lemon peel. Let
stand 30 minutes. Whisk in 1/4 c olive oil, chopped mint and
tamari. Season with salt and pepper.
Peel and thinly slice melon. Arrange melon slices on plates.
Top melon with sliced celery, onions, and radishes.
Drizzle vinaigrette over and sprinkle with sliced mint.
Season with salt and pepper.
Originally Submitted
3/7/2020
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