Friday, August 26, 2016

Purslane Cantaloupe Salad Recipe- Paleo, Gluten Free, Sugar Free, Vegan

When there are foods that are supposed to be pretty sweet, but for whatever reason aren't, whether it is cantaloupe, peaches, plums, or butternut squash, you might be at a loss for what to do with it, and maybe even have considered chucking it. If I open a fruit (or vegetable) and discover that, instead of tossing it, I turn it into a savory dish, where sweetness isn't required, and if there is a mild sweetness, instead of seeming "not sweet enough", it adds a pleasant mild sweetness. 
I bought a bunch of cheap melon the other day, but my daughter, Anneliese refused to eat it (though the rest of my kids will). Even though they'll eat it, I'll admit that it isn't my favorite thing to eat plain, as it is only mildly sweet instead of super sweet, as I like my melon. Trying to come up with a menu for supper, my 7 year old, Ike, looked through the fridge (these kids have the most creative minds and think of ideas that I never would have considered, but end up being amazing) and suggested a cantaloupe and purslane salad.
Why not? 
I used a vinaigrette for this and it came out terrific. While I used a not so sweet cantaloupe, feel free to use a regular sweet one, or any other fruit, sweet or mild, for this recipe.
Another thing I once made with non sweet cantaloupe was a chilled cantaloupe soup, which also was wonderful and refreshing.

Purslane Cantaloupe Salad Recipe- Paleo, Gluten Free, Sugar Free, Vegan

2 1/2 cups cantaloupe cubed
2 3/4 cup purslane
1 small onion, diced small
1/4 cup oil (I used olive but any is fine)
1/4 cup vinegar (I used wine but feel free to use whatever you prefer)
1/2 teaspoon dijon mustard (I used whole grain, but any is fine)
1/2 teaspoon salt
1/4 teaspoon garlic powder (feel free to use fresh)

1. Chop the purslane, cantaloupe, and onion, and put in a bowl.

2. Mix the rest of the ingredients, to make the vinaigrette.

3. Add the vinaigrette to the salad, and mix well.


Variations: Feel free to use this vinaigrette on any salad. It is delicious. 
If you don't have purslane, feel free to replace that with any leafy salad green. Cantaloupe can be replaced with any diced fruit of choice.

When you open a cantaloupe that isn't so sweet, what do you do with it? Eat it anyhow? Toss it? Or put it to use in a savory dish or other dish? If you put it to use in a recipe, what do you make? 


  1. A print button would be awesome !

  2. My husband swears he can smell a cantaloupe in the kitchen from the attic. I can only eat it when he's away. Which he is right now, so I will try the recipe. I tend to eat fruit even if it's unripe, especially something like cantaloupe which here is fine one day and rotten the next. Doesn't bother me. But I usually eat it in a smoothie so maybe that makes a difference.

    I was happy to see a recipe for purslane, though. Just found a batch of it growing in the back yard.

  3. Whenever I have a fruit in that situation, I make a smoothie.

  4. thanks for the idea our melons are usually not very sweet bland in fact

  5. This pairing sounds really good, especially with a less-than-sweet cantaloupe!


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