Grilled Melon Basil Mozzarella Spiral Salad
Grilled Melon Basil Mozzarella Spiral Salad
- Yield: 2-4 Servings
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
For the Garlic Balsamic Vinaigrette Dressing
- 1/4 cup Extra Virgin Olive Oil
- 3 tbsp Balsamic Vinegar
- 3 Cloves Garlic, grated
- 1 tsp Brown sugar
- Salt & pepper to taste
- Red Pepper flakes to taste
- 1 Package Chickapea Spirals
- 1 small Cantaloupe Melon, cut into cubes
- 1 cup Cherry tomatoes, sliced in half
- 1 cup Dairy-free Mozzarella balls
- Handful of basil
For the Garlic Balsamic Vinaigrette
- In a small resealable jar, whisk together all the dressing ingredients. Cover and store in the fridge until ready to use.
- Prepare the Chickapea Spirals to package specifications. Once the spirals are cooked, drain and rinse with cool water. Place in a colander and set aside until ready to use.
- Preheat a grill stove or place a grill pan over high heat. Oil the pan with olive oil, and heat until sizzling. Add the cubed cantaloupe, and grill for 5 minutes, or until char marks appear and the edges are golden. Set the cantaloupe aside to cool.
- To assemble the salad, toss together the pasta spirals, cherry tomatoes, dairy-free mozzarella balls, grilled cantaloupe, and the garlic balsamic vinaigrette. Garnish with basil.
- Enjoy!
- For a non-vegan dressing, DF mozzarella can be subbed with real cheese, and honey can be added to the dressing instead of brown sugar.