Dulcinea^® Tuscan-Style^® Extra Sweet Cantaloupe Thai Salad

Yields 6-8 servings

• 1 Dulcinea® Tuscan-Style^® Extra Sweet Cantaloupe, peeled, seeded and cut into 1” cubes
• 1 cup English cucumbers, thinly sliced
• ½ cup Red onion, thinly julienne sliced
• ¼ cup Fresh mint leaves, coarsely chopped
• ¼ cup Thai basil leaves, coarsely chopped
• ½ cup Cilantro leaves, coarsely chopped
• ¼ cup Green onion, minced
• 2 tablespoons Fresh ginger root, minced
• 2 tablespoons Fresh lime zest

Vinaigrette:

• 2 Fresh limes, juiced
• 1 tablespoon Sriracha hot sauce
• 1 teaspoon Fish sauce
• 1 teaspoon Honey
• 1 tablespoon Lemongrass, minced

Garnish:

• ¼ cup Toasted peanuts, coarsely chopped
• Lemongrass spears
• Lime wedges

In a large bowl, toss together the melon, cucumber, red onion, herbs, green onion, ginger and lime zest. Mix the vinaigrette ingredients together and toss with the melon mixture. Arrange onto plates, sprinkle with chopped peanuts and garnish with lime wedges and lemongrass.