Watermelon and Cantaloupe Salad - Kidney Kitchen
Watermelon and Cantaloupe Salad Sweet and refreshing, this colorful salad will be the star of any meal on a hot summer day.
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Cooking tools:
- Melon baller
- Chef's knife
- Cutting board
- Skillet
- Stove
- Serving bowl
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- ¼ cup (34 grams) pine nuts
- 2 cups (320 grams) cantaloupe, diced or scooped into melon balls, pitted
- 6 cups (800 grams) watermelon, diced or scooped into melon balls, pitted
- 5 tablespoons olive oil
- ⅔ cup (100 grams) feta cheese, crumbled
- ¼ cup mint, fresh, cut into ribbons
- ¼ teaspoon black pepper
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