Recipe courtesy of Olivia Chase, co-owner of Farmer and the Cook in Meiners Oaks (FarmerAndCook.com) with her husband, Steve Sprinkel.
Makes 4–6 servings
1 tablespoon lime zest
1 cup lime juice
1 tablespoon chia seed
¼ cup shallot, peeled and minced
1 cup coconut milk
¼ cup brown sugar
1 teaspoon fresh ginger, grated
½ teaspoon sea salt, or to taste
1 cantaloupe, peeled, cut in half, seeds scooped out, sliced into
½ cup white (or sweet yellow) onion, thinly sliced
1 cup radishes, thinly sliced
1 cup green beans, trimmed and cut in half
½ cup basil leaves
¼ cup mint leaves
For dressing: Combine lime zest, lime juice, chia seed and shallot and set aside for 10 minutes. Add the coconut milk, brown sugar, ginger, and sea salt. Whisk together or blend in a blender.
For salad: Place cantaloupe, onion, radishes and green beans on a plate and drizzle dressing over the top. Sprinkle basil and mint leaves over the top.