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Raw Kale and Cantaloupe Salad


  • 1 cup cantaloupe or other melon of choice, medium diced
  • 1/2 cup walnut pieces or other nut as desired
  • 1 bunch kale, de-ribbed and cut into thin strips chiffonade style. Take the leaves and pile them on top of one another until you have ten or so stacked up. Roll them up long ways into a tube then thinly slice into circles. They will slightly unravel into curls once cut.
  • 1/2 lemon, juiced
  • 2 teaspoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt


Add to a medium bowl:

In order to tenderize the kale you need to squeeze it gently, continuing to knead the leaves until wilted. Add in and toss gently together with other ingredients.

Submitted by Ms. Dallas Scott, Tucson CSA