10 min
· Serves 2
· Updated March 16, 2026
South First location, 9AM–1PM. See market details →
3 cups cantaloupe microgreens
1 cup fresh strawberries, sliced
1/4 cup candied walnuts, roughly chopped
6 fresh strawberries (for dressing)
1 tablespoon balsamic vinegar
1 teaspoon raw honey
2 tablespoons olive oil
Pinch of sea salt and black pepper
Blend the 6 strawberries, balsamic vinegar, honey, olive oil, salt, and pepper until smooth.
Combine cantaloupe microgreens and sliced strawberries in a large bowl.
Drizzle dressing over the salad and toss to combine.
Top with candied walnuts and serve immediately.
Sweet cantaloupe, prosciutto, fresh mozzarella, basil, mint, and pistachios with cantaloupe microgreens — an Italian summer salad that needs no cooking.
Crispy prosciutto with sweet cantaloupe, buttery avocado, creamy goat cheese, and candied pecans — cantaloupe microgreens added as a sweet garnish.
